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.
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.