Chicken and Sausage Sheet Pan Dinner
Minimal chopping, just a couple of steps, and straight into the oven for a complete meal! This Chicken and Sausage Sheet Pan Dinner is so flavorful, you’ll make it again and again!
Ingredients
- 12 oz cooked sausage (cut into thirds)
- 6 bone-in chicken thighs
- 2 bell peppers (seeded and quartered)
- 1/2 red onion (cut into thirds)
- 1 lb little potatoes
- 2 Tbsp olive oil
- 1/2 Tbsp (plus 1 tsp) garlic and herb seasoning
- salt and pepper (if you’re seasoning doesn’t contain any)
Instructions
- Preheat oven to 425º F. Place chicken, sausage, pepper, onion, and potatoes in a bowl. Drizzle olive oil and sprinkle seasoning all over and toss to coat evenly. You can use clean hands to make it easier.
- Line a large, rimmed baking sheet or roasting pan with parchment paper or a silicone mat. Transfer mixture to a prepared sheet. Make sure the chicken thighs are skin side up and spaced evenly apart.
- Bake in the oven for about 1 hour or until chicken registers 165º F when taken with a meat thermometer. The chicken skin should be crispy, the potatoes should be tender and the veggies will be just a bit charred. Yum!
Notes
- I use cooked, Italian Style chicken sausage to save time, but hot or mild Italian sausage would taste great as well! Just be sure to cook it before adding it to the sheet pan.
- The bell peppers I used were very large so I cut them into sixths. Don’t cut them too small or they will burn before the chicken is done.
Nutrition
Calories: 543kcal | Carbohydrates: 19g | Protein: 34g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 182mg | Sodium: 698mg | Potassium: 712mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1557IU | Vitamin C: 67mg | Calcium: 26mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
