Weeknight cooking can get a little hectic, especially with changing schedules and cooking fatigue. This quick and easy chicken sausage dinner combines everything on one sheet pan for minimal cleanup, like this chicken sausage skillet recipe.
This post is sponsored by Sprouts Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.
Chicken sausage recipes
I love chicken sausage recipes and I also love how easy it makes getting dinner on the table. Like everyone else, I’ve been cooking all of our meals for months and it’s nice to have an easy one in the rotation.
The best part of dinners like this one is they are fuss-free. Choose whatever vegetables you like or go with the ones I’ve used. A few minutes of chopping is all the effort needed to get dinner on the table.
Do a bit of chopping the night before or in the morning and this sheet pan dinner just got even easier.
How to cook chicken sausage sheet pan dinner
I always line my sheet pans with parchment paper. It helps to keep the food from sticking to the pan, especially starchy vegetables. Another helpful tip before we get started is to use a heavy duty sheet pan – one that won’t warp at high temps.
The first step is to give the vegetables a head start in the oven. Because the chicken sausage is already cooked, it’s just a matter of browning it and making sure it is warmed through.
When the vegetables are almost done, the chicken sausage is added to the sheet pan. I like to place them cut side down so they get nice and brown.
After 10 – 15 minutes in the oven, everything will finish cooking at the same time and dinner is done.
One of the nice things about a dinner like this is having leftovers. I almost always make double the amount needed just to have extra.
A bit of veggies and chicken sausage make an excellent lunch, so bake an extra tray if prepping lunches for the week is helpful for you too.
That being said, I don’t always want to eat the exact same thing over and over, so I’ll divide my veggies and make 2 slightly different versions for a little variety.
Chicken sausage dinner ideas
I bought everything for this sheet pan dinner at Sprouts. It is my favorite place to stock up on produce. Just look at all of those gorgeous colors!
They have a great selection of unique vegetables, like the rainbow carrots used in this sheet pan dinner. If I’m looking for something that isn’t your “run of the mill” produce, Sprouts is my first stop.
You can swap out any of the vegetables to make this chicken sausage dinner all year.
Change the acorn squash for asparagus in the spring or zucchini and cherry tomatoes in the summer.
Sprouts offers an incredible variety of products that are both healthy and delicious, like everything for this chicken sausage dinner.
What can I serve with this sheet pan dinner?
This is a complete meal, but I’m never one to turn away a good salad or a scrumptious dessert, so here are a few suggestions:
- Butternut squash arugula salad – topped with white beans and toasted pecans, then drizzled with maple vinaigrette.
- Blueberry pound cake – a simple loaf cake that is tender, moist and bursting with fresh blueberries.
- Lemonade iced tea – combine classic sun tea with lemonade to make a delicious anytime drink.
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- 1 lb. potatoes (use a mixture of varieties or all one type), diced into 1” pieces
- 1 lb. squash (acorn, butternut or delicata), sliced
- ½ lb. Brussels sprouts, ends trimmed and cut in half if large
- ½ red onion, thickly sliced into half moons
- 1 bell pepper, cut into thick slices
- 2 carrots, peeled and cut into 1” pieces
- 2 tablespoons oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 6 sprigs fresh thyme or 2 teaspoons dried thyme
- 4 links chicken sausage, halved lengthwise
- Preheat oven to 375°F.
- Toss 1 pound diced potatoes, 1 pound sliced squash, ½ pound Brussel sprouts, ½ sliced red onion, 1 sliced bell pepper and 2 carrots with 2 tablespoons oil, 1 ½ teaspoons salt, 1 teaspoon black pepper and thyme.
- Add to a parchment-lined baking sheet and roast for 20 minutes.
- Stir vegetables on sheet pan, making sure to flip pieces over to allow vegetables to brown on both sides. Move vegetables to the edges of the baking sheet.
- Add halved chicken sausages to baking tray, cut side down, and roast for an additional 12 – 15 minutes.
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Serving Size:1/4 tray
Amount Per Serving: Calories: 322Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 39mgSodium: 1115mgCarbohydrates: 38gFiber: 7gSugar: 7gProtein: 16g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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