This Italian Chicken Sausage Sheet Pan Meal is as easy as chicken sheet pan meals can be. Sheet pan chicken sausage and vegetables is healthy, quick, and requires minimal prep and clean up.
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This recipe for sheet pan chicken sausage and veggies is almost too easy to be called a recipe. Seriously – you don’t have to do any prep work at all (except maybe cut the potatoes).
And you can use frozen ingredients – like a frozen bag of vegetables, like I did. Of course, you can also cater it to the season with squash or use your favorite vegetable as well.
Easy sheet pan meals are very forgiving, and this chicken sausage sheet pan with veggies is one of my favorite quick meals for athletes! And, like many other of my easy recipes, this sheet pan dinner is gluten free.
What You Need For Sheet Pan Chicken Sausage and Vegetables
I made this chicken sheet pan meal on a whim because it’s made with things I always have on hand! You just need three ingredients:
- bag of chicken sausage (4-6 links)
- 1 lb potatoes (or sweet potatoes)
- bag of frozen vegetables
- a good sheet pan for baking/roasting! I love this set – it’s great quality and long lasting!
- quality olive oil or avocado oil – this is important for getting that perfect lemony, crisp taste!
This easy sheet pan meal should be on your weekly meal prep rotation once a week!
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!
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!
How To Do Sheet Pan Meal Prep
While I try to mentally prep my meals on Sunday or Monday, if I forget or don’t make it to the grocery store, this one pan chicken sausage and veggies meal is a tried and true favorite.
When I make this using frozen vegetables, I try to remember to thaw them an hour two before roasting. That way, they aren’t overly watery and come out crisp.
If you forget to thaw the vegetables, do not worry. You can still make this easy sheet pan meal – you may just have to cook longer, or just cook the veggies a smidge longer.
Quick Tips For Italian Chicken Sausage Sheet Pan Meal with Veggies
- My big tip is to make sure that the veggies and starch of choice (ie – potatoes, sweet potatoes) are evenly cut. That way they will cook quicker and more evenly. For example – I like to cube my potatoes or sweet potatoes before roasting. This helps to ensure that they roast evenly, and also helps to ensure the seasoning is balanced.
- One more tip: I personally like to cut up the chicken sausage (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.
Do You Have to Use Italian Chicken Sausage?
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, but al fresco chicken sausage recipes are always delicious!
A chicken apple sausage sheet pan dinner or a sheet pan chicken sausage meal with fall vegetables would be very delicious for this fall weather.
How Long Do I Cook Frozen Vegetables in the Oven?
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.
How To Store Sheet Pan Chicken Sausage and Fall Vegetables Leftovers
To store leftovers, keep in the refrigerator in an airtight container for up to 3 days. I find that after that, it starts to get a little mushy.
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
- Honey mustard salmon sheet pan
- Sheet pan honey garlic shrimp and veggies
- Alaska Halibut with Avocado Tomato Salsa
- Sheet pan maple balsamic roasted veggies
- Sheet Pan Pork and Sweet Potato Medley
- 1 lb potatoes, halved or quartered
- 4 chicken 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. Thaw veggies if needed.
- Wash and cut potatoes. Slice chicken sausage.
- Arrange potatoes, chicken sausage and veggies on a sheet pan and marinate with olive oil.
- Bake for 20-30 min, or until potatoes are cooked through.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 92mgSodium: 888mgCarbohydrates: 37gFiber: 5gSugar: 3gProtein: 29g
I hope you enjoy this easy, family-friendly sheet pan dinner. Please rate the recipe or share on social and tag me (@bucketlisttummy_rd) if you make it, so I can see it!