One-Pan Wonder: Tender Chicken Sausage with Roasted Peppers and Onions - Easy Sheet Pan Dinner

Imagine a cozy, colorful skillet of flavors that delivers both comfort and convenience in a single pan. Sheet Pan Chicken Sausage, Peppers, and Onions is exactly that kind of dish—bright, hearty, and incredibly easy to pull together on a busy weeknight. No babysitting required: everything roasts together on a single sheet pan, so you get caramelized edges, tender sausage, and sweet, blistered peppers without a lot of fuss. By the time the oven finishes its magic, you’ll have a complete meal ready to plate and enjoy, with minimal cleanup afterward.

Why You’ll Love This Sheet Pan Chicken Sausage, Peppers, and Onions

This dish is a celebration of simple ingredients treated with a few pantry-friendly seasonings. The chicken sausage delivers savory warmth and protein, while the peppers and onions provide a natural sweetness that becomes even more vibrant as they roast. The method is forgiving, making it ideal for cooks of all levels: chop, season, roast, and toss. Plus, the sheet-pan approach means you can keep your oven busy with other components (like a quick batch of rice or a green salad) without extra pans cluttering your kitchen. The result is a satisfying, family-friendly dinner that tastes like it’s from a cozy bistro rather than a weeknight affair.

Ingredients for Sheet Pan Chicken Sausage, Peppers, and Onions

• 1 lb chicken sausage, sliced into rounds — provides rich, savory flavor and protein; the base of the dish.
• 2 bell peppers (assorted colors), sliced into thick strips — add sweetness and color; they roast to a tender, slightly charred bite.
• 1 red onion, sliced into wedges — adds a sharp-sweet note and helps with texture balance as it caramelizes.
• 2 garlic cloves, minced — delivers aromatic punch that invites warmth into every bite.
• 2 tbsp olive oil — helps everything roast evenly and enhances flavor with a luscious finish.
• 1 tsp dried oregano — adds a gentle herbal lift that pairs with the sausage.
• 0.5 tsp smoked paprika — brings a subtle smokiness that echoes the roasted flavors.
• 0.5 tsp crushed red pepper flakes (optional) — a touch of heat for those who like a kick.
• 0.5 tsp salt and 0.25 tsp black pepper — everyday seasoning to taste that heightens all the flavors.
• 1 tbsp fresh lemon juice (optional) — a bright finish that balances richness.
• 2 tbsp fresh parsley, chopped (for serving) — adds color and a fresh aroma right before serving.

Step-by-Step Guide to Making Sheet Pan Chicken Sausage, Peppers, and Onions

1. Preheat and prep: Set your oven to 425°F (220°C). Line a large sheet pan with parchment or a silicone mat for easy cleanup.
2. Prepare ingredients: Slice the chicken sausage into rounds, cut the peppers into thick strips, and slice the red onion into wedges. Mince the garlic.
3. Season: In a large bowl, combine the sausage, peppers, onions, garlic, olive oil, oregano, smoked paprika, optional red pepper flakes, salt, and pepper. Toss until everything is evenly coated and glistening.
4. Roast in a single layer: Spread the mixture on the sheet pan in a single layer. Overcrowding causes steaming, so give the pieces room to caramelize.
5. First roast cycle: Roast for 15 minutes. This starts the browning process and begins to soften the vegetables.
6. Flip and finish: Remove the pan, give everything a quick stir or flip, and return to the oven for 8–12 more minutes, until the sausage is cooked through and the peppers and onions are tender with a nice char.
7. Finish and serve: If using, splash with lemon juice, toss gently, and sprinkle with chopped parsley. Serve hot straight from the pan for a true sheet-pan dinner moment.

Timing & Preparation Details

• Active prep time: 15 minutes
• Cook time: 23–27 minutes total (depending on your oven and the thickness of the vegetables)
• Total time (from start to finish): about 38 minutes
• Make-ahead tip: If you’re preparing this for meal prep, you can slice the sausage and vegetables the night before, refrigerate in an airtight container, and assemble with oil and seasonings in the morning for a quick bake later.
• Best moment to serve: Right after it comes out of the oven when the peppers are still blistered and the sausage is juicy. A squeeze of lemon or a sprinkle of parsley brightens the entire plate.

Nutritional Snapshot

Per serving (about 1/4 of the recipe):

• Calories: ~320
• Protein: ~20–22 g
• Carbohydrates: ~12–15 g
• Fat: ~18–20 g
• Fiber: ~3 g
• Key nutrients: vitamin C from peppers, potassium from onions, and a solid dose of protein from chicken sausage

Frequently Asked Questions

Can I use different vegetables besides peppers and onions?

Absolutely. Zucchini, cherry tomatoes, or snap peas all roast beautifully with sausage. Just keep the pieces fairly uniform in size so they cook evenly.

What if I don’t have parchment paper or a silicone mat?

Lightly oil the sheet pan and spread a thin layer of oil on the vegetables to prevent sticking. You may want to stir more often to prevent charring.

Can this be made dairy-free or gluten-free?

Yes. The recipe already avoids dairy and gluten (as written) since it uses chicken sausage and vegetables. Just check the sausage packaging to confirm there are no added wheats or dairy-based fillers if you have strict restrictions.

Sheet Pan Chicken Sausage, Peppers, and Onions

A colorful, flavor-packed weeknight dinner that comes together in a single sheet pan. Juicy chicken sausage pairs with sweet peppers and onions, all roasted to caramelized perfection with olive oil, garlic, and herbs. Minimal cleanup, maximum flavor, and naturally adaptable for heat, spice, or extra veggies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Ingredients

  

• 1 lb chicken sausage, sliced into 1/2-inch rounds
• 2 bell peppers, assorted colors, sliced into thick strips
• 1 red onion, sliced into wedges
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp smoked paprika
• 0.5 tsp crushed red pepper flakes (optional)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh lemon juice (optional)
• 2 tbsp fresh parsley, chopped (for serving)

Instructions

 

• Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or a silicone mat for easy cleanup.
• Prepare the ingredients: slice the chicken sausage into rounds, chop the peppers into thick strips, and slice the red onion into wedges. Mince the garlic.
• In a large bowl, toss the sausage, peppers, and onions with olive oil, minced garlic, oregano, paprika, red pepper flakes (if using), salt, and pepper until everything is evenly coated.
• Spread the mixture in a single layer on the sheet pan. Make sure the pieces aren’t overcrowded so they roast rather than steam.
• Roast for 15 minutes, then stir once to promote even browning. Return to the oven and cook for another 8–12 minutes, until the sausages are cooked through and the vegetables are tender and caramelized.
• If you like a touch of brightness, drizzle the lemon juice over the dish and toss gently. Garnish with chopped parsley before serving.