Who doesn’t love a good sheet pan meal? Sheet Pan Chicken Sausage and Veggies is reminiscent of classic sausage and peppers but without the bun. A lemony basil aioli adds the perfect pop of brightness.
Lately I can’t get enough sheet pan meals in my life. It’s one thing to think about (no managing multiple pots/pans/bowls), one thing to clean, and one beautiful final dish.
This sheet pan chicken sausage and veggies has you completely covered for dinner: protein, starch and vegetable, all in one. Of course it wouldn’t be a healthyish appetite original without a bright and flavorful sauce to pull it all together.
Add a simple green salad on the side, or save time and go for a store-bought bagged salad. You will love this simple and satisfying weeknight meal. Here’s what you need to make it:
Main Ingredients
- chicken sausage – this is readily available now, and there are so many interesting flavors to choose from. I like mild Italian but choose your favorite.
- potatoes – the baby red variety works great, just make sure to halve/quarter as necessary to make them all uniform in size
- mini peppers – you won’t need the whole bag and the extras will be great snacks throughout the week.
- aioli: mayo, lemon, basil, granulated garlic
The Key to a Successful Sheet Pan Meal
There’s an abundance of sheet pan meal recipes around the internet and some are superior to others. The key to success is knowing your cook times and planning accordingly.
The potatoes take the longest to cook so they go on a separate pan. The sausage and peppers goes in the oven a touch later so everything comes out perfectly cooked. I like to line both pans with parchment paper for an easier cleanup, but it’s not necessary.
Place the potatoes cut-side down for a beautiful browning effect. Technically the sausage is completely cooked, so it just needs to be warmed before serving. I still like roasting it in the oven so it gets a beautiful crisp edge and some added texture.
Looking for the perfect sheet pan? USA Pan (affiliate link) makes my absolute favorite!
Plating Chicken Sausage and Veggies
Serve everything separate in a shallow bowl, drizzle with the lemony aioli and garnish with additional basil leaves for color. It looks really beautiful with the pops of yellow, orange, red and green! I love that this meal is reminiscent of sausage and peppers without the bun. It’s like a modernized version of a classic.
This is one meal that will be on repeat in my house all summer long. I hope you find it as easy and flavorful and we do! The leftovers also reheat beautifully.
Two More Sheet Pan Meals to Try:
Sheet Pan Chicken Sausage and Vegetables
Who doesn’t love a good sheet pan meal? Sheet Pan Chicken Sausage and Veggies is reminiscent of classic sausage and peppers but without the bun. A lemony basil aioli adds the perfect pop of brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Mains, Entreés
- Method: Oven
- Cuisine: American
Ingredients
- 24 oz bag baby potatoes, halved
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon granulated garlic
- 12 oz chicken sausage, sliced 1/2″ on a bias
- 12 mini sweet peppers, halved
- 1/4 cup mayonnaise
- 1/2 lemon, zested & juiced
- 1/2 teaspoon granulated garlic
- 2 tablespoons chopped basil
Instructions
- Preheat the oven to 400° F. Line two sheet pans with parchment paper.
- Add potatoes to one of the sheet pans and toss with 2 tablespoons of the olive oil. Season with salt, pepper and granulated garlic. Roast for 10 minutes.
- Meanwhile, add sausage and peppers to the second sheet pan. Toss just the peppers with the remaining olive oil and season with a pinch of salt.
- Once the oven timer goes off, add the second sheet pan to the oven and roast both pans for 20 more minutes or until peppers have softened and potatoes are fork tender.
- Make the aioli: mix mayo, lemon zest/juice and basil to a small bowl and mix well. Season with salt and pepper to taste.
- Serve sausage, peppers and potatoes in a shallow bowl drizzled with aioli. Garnish with additional basil leaves.
Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- Use any brand/flavor of chicken sausage you love. For vegetarian sub: try Field Roast sausages
Nutrition
- Serving Size: 1/4 recipe
- Calories: 544 calories
- Fat: 33 grams
- Carbohydrates: 36 grams
- Fiber: 3 grams
- Protein: 25 grams
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Chicken Road says
This sheet pan chicken sausage and veggies recipe looks delicious and so easy to make! I love how colorful and healthy the ingredients are. Can’t wait to try it this week! Thanks for sharing!
Becky says
Made this tonight and loved it. I had never made aioli before and it was a great addition to the meal. I was happy to use fresh basil from my new potted plant.
(I noticed in the directions it mentioned putting aioli on the peppers, onions & potatoes. No onions were used in the recipe?)
Leanne says
Thanks so much Becky! I’m loving any chance to use my herbs right now too. And I just fixed that error – I must have had peppers and onions on my mind when writing this. Cheers!
Jackie says
Thank you for making dinner easy & delicious this week! Leanne is the queen of sauces. The aioli elevates this quick and easy recipe. Will definitely be keeping this in the dinner rotation!
Leanne says
Thank you Jackie! So glad you gave this one a try. It is definitely all about that sauce. Cheers!