One-Pan Chicken Sausage & Veggies
A weeknight-friendly Italian-inspired skillet featuring juicy chicken sausage, colorful vegetables, and a bright herb finish. Built on a single sheet/pan with sautéed peppers, zucchini, and potatoes to create a complete plate in one go.
- Prep Time: 10 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 chicken sausages (about 1 lb total), sliced into 1/2-inch rounds
- 1 cups baby potatoes, halved
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ medium zucchini, sliced into half-moons
- ½ small red onion, wedge-cut
- 1 ½ cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ 1/2 tsp smoked paprika
- ½ 1/2 tsp salt
- ½ 1/4 tsp black pepper
- ½ 1/4 cup fresh parsley, chopped
- ½ tbsp lemon juice
- ½ Optional: 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 425°F. Toss potatoes with 1 tbsp oil, oregano, salt, and pepper on a sheet pan; bake 15 minutes.
- Meanwhile, toss peppers, zucchini, onion, and garlic with 1 tbsp oil, paprika, and a pinch of salt; set aside.
- Scatter sausage slices over the partially cooked potatoes; add peppered veggies. Roast 10–12 minutes more until sausage is browned and veggies are tender.
- Drizzle lemon juice over the pan and toss with parsley; finish with optional red pepper flakes for heat.
Chef’s Pro Tips
- Parboil potatoes 5 minutes before roasting for extra-crispy edges.
- Crisp sausages by broiling 2 minutes at end if you like extra browning.
- Finish with a squeeze of fresh lemon for bright contrast.
Serving Suggestions
Serve with a simple green salad and crusty bread to round out the meal.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a skillet or in the oven until hot.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 25g |
| carbohydrates | 38g |
| fat | 18g |
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