Sheet pan chicken sausages and veg
One pan, 11 ingredients, 10 minutes prep time, minimum effort and maximum flavour. This Sheet Pan Chicken Sausages and Vegetables recipe is humble and so simple, but with a squeeze of lemon from a roasted lemon wedge and scattering of crumbled feta and fresh herbs, it becomes uncomplicated perfection.
Servings: 4
Calories: 608kcal
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.
Notes
Nutrition facts are an estimate only and will vary depending on the sausages you choose. I recommend choosing lean chicken sausages.
Nutrition
Calories: 608kcal | Carbohydrates: 63g | Protein: 43g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 199mg | Sodium: 1380mg | Potassium: 1122mg | Fiber: 12g | Sugar: 10g | Vitamin A: 15427IU | Vitamin C: 61mg | Calcium: 199mg | Iron: 5mg