I’ve been really deep diving sheet pan dinners at the moment. They are just the perfect thing to throw together for a weeknight meal, where the energy for cooking may be somewhat lacking. If you’re living for meals that can be thrown on a tray, letting the oven do the rest of the the work for you then try my Easy Chicken Thighs and Vegetables, Quick & Healthy Sheet Pan Moroccan Chicken or this Sheet Pan Salmon & Asparagus with Parmesan Potatoes.
What You Will Need
Here is a list of all of the humble and simple ingredients you need to make this Sheet Pan Chicken Sausages and Veggies recipe. I’ve also added in any ingredient notes and possible substitutions, so you can adapt this recipe with what you have on hand. The ingredient quantities can be found in the recipe card at the bottom of this post.
- chicken sausages – choose good quality chicken sausages. I often find that independently owned butchers have great sausages! You can of course replace the chicken for any type of sausages like pork, beef or lamb.
- baby potatoes – I have used baby carisma potatoes, which are a waxy potato that roast really well. I do find that I have to quarter them but if you manage to get baby potatoes that are bite sized, then leave them whole. If you don’t want to use potatoes, you could swap for cauliflower florets.
- sweet potato – The sweet potatoes are peeled and cut into bite-size pieces. you can swap sweet potato for pumpkin, butternut squash or carrots.
- red onion – also known as Spanish onion, the onion is peeled and cut into wedges.
- zucchini – zucchini can be swapped for golden squash or even red bell peppers or brussels sprouts.
- garlic powder – I love seasoning roasted vegetables with garlic powder, it gives such a nice flavour. You can swap for onion powder.
- lemon – this sheet pan recipe has lemon wedges added to the tray. When roasted they become bitter, but once you squeeze the lemon juice from the roasted lemon wedge over the dish, it complements the rich flavours so well. I wouldn’t skip this ingredient.
- extra virgin olive oil – you can use another mild flavoured oil like avocado oil instead of olive oil.
- fresh thyme – swap fresh thyme for 1/2 teaspoon dried thyme or a few sprigs of rosemary.
- fresh parsley – fresh parsley can be swapped for another fresh herb like basil or dill.
- firm feta – I prefer a firm feta that crumbles well. If you are dairy intolerant, swap for a vegan feta or omit from the recipe.
Or try this
Other veggies that you can use for these sheet pan sausages include:
- broccoli
- parsnip
- turnips
- asparagus
- green beans
Feel free to get creative to use what you have on hand.
Let’s Make Sheet Pan Chicken Sausage and Vegetables
Let’s get cooking! This sheet pan recipe is about as low effort as you can get, so perfect for one of those busy nights where you don’t have much energy left for cooking. Here’s how you make this one pan wonder.
First, preheat the oven to 200°C/392°F (fan forced). Line a large sheet pan with parchment paper and set aside.
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Add the sweet potato and potato pieces along with the zucchini rounds and onion wedges. Top with garlic powder, drizzle with olive oil and season liberally with sea salt flakes and cracked black pepper. Toss the veggies in the olive oil and seasoning and then spread out into an even layer. Nestle the sausages into the vegetables and place the lemon wedges onto the pan and then place into the oven on the middle shelf.
Bake for 35 minutes or until the vegetables have crispy edges and are fork tender. The cooking time can vary depending on your oven so just keep an eye on it.
For extra flavor, top with crumbled feta and roughly chopped parsley to serve. If you’re serving to kids, you might like to hold back on the toppings and let them decide if they want them or not.
Storage
Store the leftovers in an airtight container in the fridge for up to 3 days. This is a really great recipe to meal prep for lunches. Divide the sausages and vegetables between four containers, top with the feta and parsley and store in the fridge for up to 3 days.
Sheet pan chicken sausages and veg
Equipment
- Sharp knife
- Chopping Board
- Large sheet pan
Ingredients
- 1 kg lean chicken sausages
- 400 grams sweet potato, peeled and cut into bite sized pieces
- 400 grams baby potatoes, halved or quartered
- 2 medium zucchinis, ends removed, cut into rounds
- 1 red onion, peeled and cut into wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 4 sprigs thyme
- 1 lemon, cut into wedges
To serve
- 100 grams firm feta
- handful flat leaf parsley, roughly chopped
Instructions
- Preheat the oven to 200°C/392°F (fan forced). Line a large baking tray with parchment paper and set aside.
- Add the zucchini rounds, red onion, potato and sweet potato to the lined tray. Drizzle with olive oil and season with garlic powder, salt and pepper and toss to combine. Spread the vegetables out into an even layer.
- Nestle the sausages and lime wedges in amongst the vegetables and then place into the oven to roast for 35 minutes.
- To serve, divide the vegetables, sausages and lemon wedges between four plates. Top with crumbled feta and chopped parsley and serve warm.
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