Italian Chicken Sausages and Potatoes on a Sheet Pan
This Sheet Pan Italian Chicken Sausages and Potatoes is the ultimate “set it and forget it” meal. Roasting everything at high heat lets the chicken sausages release their juices directly onto the potatoes and peppers, infusing them with savory flavor. Meanwhile, the onion wedges caramelize into sweet, jammy bites. The result is a colorful, satisfying dinner with a crisp-tender texture—and minimal cleanup.
Ingredients
- Baby red or yellow potatoes, halved – 1½ lbs
- Italian chicken sausages (sweet or mild) – 1 lb (4–5 links)
- Yellow onion, cut into thick wedges – 1 large
- Red bell pepper, sliced – 1
- Green bell pepper, sliced – 1
- Olive oil – 2 tablespoons
- Kosher salt – 1 teaspoon
- Freshly ground black pepper – ½ teaspoon
- Dried Italian seasoning – 1 teaspoon
- Garlic powder (or 2 minced cloves) – ½ teaspoon
- Smoked or sweet paprika – ½ teaspoon
- Parmesan cheese, grated – ½ tablespoon (optional)
- Fresh parsley, chopped – For garnish (optional)
How to Make Sheet Pan Italian Chicken Sausages and Potatoes
Step 1: Prep and Preheat
Preheat the oven to 400°F and line a large sheet pan with parchment paper or lightly grease it. Cut potatoes into even halves or quarters for uniform roasting.
Step 2: Season the Veggies
In a large bowl, toss the potatoes, onion wedges, and bell peppers with olive oil, salt, pepper, Italian seasoning, garlic powder, and paprika. Make sure every piece is evenly coated.
Step 3: Arrange on the Pan
Spread the vegetables in a single layer on the sheet pan and nestle the sausage links among them. Pro Tip: If sausages are thick, prick once or twice to prevent bursting.
Step 4: Roast
Place the pan in the oven and roast for 25 minutes.
Step 5: Flip and Finish
Remove the pan, turn the sausages, and stir the vegetables so they cook evenly. Return to the oven for another 15–20 minutes, until the potatoes are fork-tender and the sausages reach 165°F internally.
Step 6: Broil and Serve
For extra color, broil the pan for 2–3 minutes (watch closely!). Sprinkle with Parmesan and fresh parsley, and serve sausages whole or sliced.
