Sheet Pan Chicken Sausage and Vegetables

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5 from 2 reviews

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.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Mains, Entreés
  • Method: Oven
  • Cuisine: American


  • 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


  1. Preheat the oven to 400° F. Line two sheet pans with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Make the aioli: mix mayo, lemon zest/juice and basil to a small bowl and mix well. Season with salt and pepper to taste.
  6. Serve sausage, peppers and potatoes in a shallow bowl drizzled with aioli. Garnish with additional basil leaves.



  • 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