This Chicken Apple Sausage Sheet Pan Dinner is as easy as sheet pan meals can be. It’s healthy, quick and minimal prep and clean up – everything you’d want in a delicious sheet pan with chicken sausage. Ready in 20 minutes!
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This chicken sausage sheet pan dinner is almost too easy to be called a recipe. Seriously – you don’t have to do any prep work at all (except cut the potatoes and sausage, if you’d like).
I use a bag of frozen veggies as my favorite shortcut, but you can use fresh. Adding sweetpotatoes, onions, pepper and broccoli is a delicious medley.
Easy sheet pan meals are very forgiving, and this sheet pan with chicken sausage and potatoes is one of my favorite weeknight meals and healthy meals for athletes that provides all of the macronutrients.
And, like many other of my easy recipes, this sheet pan dinner is gluten free.
Why You’ll Love This Easy Chicken Apple Sausage Sheet Pan Dinner
- Quick – Did I mention it’s ready in 20 minutes?! Amazing.
- Flavorful – It’s amazing that this dish is so easy YET so flavorful. I love it.
- Forgiving – Use any flavor of chicken sausage or even italian sausage. Swap the white potatoes for sweetpotatoes, or even throw the sausage and veggies over rice.
Sheet pan meals are great for busy seasons of life. I’ve used them in many seasons, such as:
- marathon training – easy simple meal prep for after those long runs!
- solo parenting
- any season of overwhelm!
There’s really no time that this chicken apple sausage sheet pan dinner wouldn’t work.
Only 3 Ingredients
You just need three ingredients to make the best sheet pan chicken sausage and potatoes.
- bag of apple chicken sausage (4-6 links) – You can use any type of chicken sausage, but I think apple sausage has such a great flavor.
- 1 lb potatoes (or sweetpotatoes) – These starches help give some more fullness and heartiness to the sheet pan.
- bag of frozen vegetables – Again, I prefer any shortcut I can get, but you can also use fresh. Just factor in the prepwork time here if you have to wash and cut them.
You’ll also want to pick up a good sheet pan for baking/roasting! I love this set – it’s great quality and long lasting! Also, some quality olive oil or avocado oil – this is important for getting that perfect lemony, crisp taste!
This apple chicken sausage sheet pan dinner with potatoes should be on your weekly meal rotation once a week – like after kids’ soccer practice when it’s too late to cook something else.
We buy chicken sausage weekly and use it for so many healthy chicken sausage recipes, from easy sheet pan meals, to stir fries to mixing with quinoa or pasta, to salad toppers. It’s so versatile!
Apple chicken sausage tends to be my favorite, but I also love to buy plain to season with more herbs and roasted apples, too. The Aldi italian chicken sausage is another favorite.
You can use any chicken sausage brand or flavor you enjoy. I like the “Never Any” brand from Aldi, and al fresco chicken sausage is also delicious!
Thrive Market also has some delicious varieties.
While I try to mentally plan meals with intuitive eating and meal prep on Sunday or Monday, if I forget or don’t make it to the grocery store, this easy sheet pan meal is a tried and true favorite.
Quick Tips For Sheet Pan Chicken Sausage and Potatoes
- When I make this using frozen vegetables, I try to remember to thaw them an hour or two before roasting. That way, they aren’t overly watery and come out nice and crisp.
- Make sure that the veggies and starch of choice (ie – potatoes, sweetpotatoes) are evenly cut or diced. That way they will cook quicker and more evenly.
- I personally like to cut up the chicken sausage into smaller chunks (especially because my toddler enjoys chicken sausage as much as we do), but you can leave them as whole links as well.
- Since most chicken sausage links come pre-cooked, you don’t have to worry about uneven cooking.
Absolutely not – you can use whatever chicken sausage, sausage, chicken breast, etc. that you’d like. I really happen to like a spicy Italian chicken sausage or sweet Italian chicken sausage for this recipe in addition to apple.
As I mentioned, if you forget to thaw your bag of frozen vegetables ahead of time, no worries at all.
You have two options for cooking frozen vegetables in the oven:
– Make the oven temperature a bit warmer (up to 400-450 degrees) – As suggested in this article on The Kitchn, the high heat helps to evaporate condensation that may be lingering on the frozen veggies to ensure roasting instead of steaming. If using high heat, it’s more important to use avocado oil since it has a higher smoke point.
– Roasting the frozen vegetables a bit longer – The easiest way to do this is by roasting them first on your sheet pan for 10 minutes or so, and then adding the spicy Italian chicken sausage and potatoes.
– How long to roast frozen vegetables will depend on how crispy you want them and if you want them ready when everything else is ready, but I would suggest 10-15 more minutes.
To store leftovers for your chicken sausage sheet pan dinner, keep them in the refrigerator in an airtight container for up to 3 days. To reheat, simply heat up in the microwave or on the stove.
If you love this, you’ll also love these healthy sheet pan recipes:
- Sheet pan sweet potato nachos
- Sheet pan salmon and veggies
- 20 minute honey garlic shrimp and broccoli sheet pan
- Alaska Halibut with Avocado Tomato Salsa
- Sheet pan maple balsamic roasted veggies
- Sheet Pan Pork Chops and Sweet Potatoes
- 1 lb potatoes, halved or quartered
- 4 chicken apple sausages, diced
- 1 bag frozen veggies* of choice (broccoli, cauliflower, peppers, carrots, etc)
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp paprika
- 1/8 tsp chili powder, optional
- Salt, to taste
- 1-2 Tbsp olive oil
- Preheat oven to 375.
- Wash and cut potatoes. Slice chicken sausage and mix your spices.
- Arrange potatoes, chicken sausage and veggies on a sheet pan and marinate with olive oil and your spice mixture.
- Bake for 20-25 min, or until potatoes are cooked through.
You can use fresh veggies instead of frozen - I love brussels sprouts, broccoli, sweetpotatoes or green beans!
*If using frozen veggies, you may want to pre-cook in the microwave for a few minutes so they are less watery on the sheet pan.
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Amount Per Serving: Calories: 594Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 120mgSodium: 492mgCarbohydrates: 45gFiber: 6gSugar: 9gProtein: 35g