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
- 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
Instructions
- 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.
- Drizzle evenly with the olive oil, salt, garlic powder and oregano. Toss well until everything is coated.
- Roast for 40-45 minutes until golden brown.
- 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.
- When the sausage and veggies are done cooking, drizzle the chimichurri sauce over everything and serve.