Sheet Pan Chicken Sausage and Potatoes

Call it a new weeknight favorite! Sheet Pan Chicken Sausage and Potatoes are roasted to crispy on the outside, tender on the inside perfection, then topped with flavorful chimichurri for the perfect finishing touch.

Sheet pan dinners are 100% my jam, you guys. I really, really love them! Most of the time you’ll find a Tuscan Sheet Pan Chicken, 30 Minute Sheet Pan Sausage and Peppers, or Roasted Shrimp and Veggies somewhere in our week. Since I assembled this Sheet Pan Chicken Sausage and Potatoes, though, it’s taken the “current favorite” title. I love the combination of roasted potatoes, savory chicken sausage, colorful bell peppers, and a fresh and zesty drizzle of chimichurri on top.

Ingredients in Sheet Pan Chicken Sausage and Potatoes

This is a super delicious, savory and classic list of dinner ingredients! It results in a delicious, well-rounded meal that’s all made on one pan.

• Yellow onion – Yellow onion adds the perfect pop of flavor, and since they’re roasted on the pan, they get this golden, slightly sweet taste that’s so good.
• Red bell peppers – love the color pop and slight sweetness they add to this this.
• Chicken sausage – I use a 12 oz. package of chicken sausage, sliced thin. You can use any kind you like! My family’s favorite is the brand Sabatino’s.
• Yukon gold potatoes – I love the creamy inside texture and crispy outside.
• Seasoning ingredients – Olive oil, salt, garlic powder, and oregano.
• Chimichurri sauce – I make this with fresh parsley, garlic cloves, dried oregano, red wine vinegar, red pepper flakes, olive oil, and a little salt. You can omit or reduce the amount of red pepper flakes if you’re serving dinner to kids or anyone sensitive to heat.

How to Make a Sheet Pan Dinner

What makes sheet pan dinners so awesome? They’re EASY! It’s minimal prep, minimal stress, and minimal dishes. You just can’t go wrong with a weeknight dinner that’s this simple.

1. Prep – Put the potatoes, chicken sausage, bell peppers, and onion on a baking sheet. Drizzle the olive oil, then sprinkle salt, garlic powder and oregano. Toss it well until everything is coated. 
2. Bake – 450 for 45 minutes! Easy as can be.
3. Blend – While dinner is in the oven, make the chimichurri. Add parsley (I even include stems), garlic, oregano, red wine vinegar, red pepper flakes, olive oil and salt to your blender or food processor. Pulse until you like the consistency…I prefer a bit of texture over a totally smooth chimichurri.
4. Serve – Once everything is perfectly baked on the sheet pan, drizzle it with chimichurri and serve it right away.

Food Photography by Ashley Cuoco

Sheet Pan Chicken Sausage and Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Laney Schwartz
• Prep Time: 10
• Cook Time: 40
• Total Time: 50 minutes
• Yield: 4 1x
• Category: Dinner
• Method: Oven baked
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Call it a new weeknight favorite! Sheet Pan Chicken Sausage and Potatoes are roasted to crispy on the outside, tender on the inside perfection, then topped with flavorful chimichurri for the perfect finishing touch.

---

Ingredients

Scale 1x2x3x

• 1 yellow onion, medium dice
• 1 red bell peppers, medium dice
• 1 (12 oz) package chicken sausage, sliced (use any kind you like)
• 1 pound baby yukon gold potatoes, halved
• 3 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon oregano

For Chimichurri Sauce:

• 1 cup parsley
• 2 garlic cloves, smashed and peeled
• 1 teaspoon dried oregano
• 6 tablespoons red wine vinegar
• ¼  teaspoon red pepper flakes
• ⅓  cup olive oil
• ½ teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 450 degrees. If your oven runs very hot you can do 425. Add the onion, bell pepper, chicken sausage and potatoes to a sheet pan.
2. Drizzle evenly with the olive oil, salt, garlic powder and oregano. Toss well until everything is coated. 
3. Roast for 40-45 minutes until golden brown. 
4. Meanwhile make the chimichurri sauce. Add the parsley (I even include the stems), garlic, oregano, red wine vinegar, red pepper flakes, olive oil and salt to a high powered blender or a food processor. Pulse until desired consistency, I like to leave it with a little bit of texture. 
5. When the sausage and veggies are done cooking, drizzle the chimichurri sauce over everything and serve. 

---