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Easy Chicken Sausage and Veggies Sheet Pan

A quick and delicious meal featuring juicy chicken sausage and roasted vegetables on a single sheet pan, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken sausage, sliced Use Halal compliant sausage if needed.
  • 2 pieces bell peppers (any color), sliced
  • 1 large onion, sliced
  • 1 medium zucchini, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder Can use fresh garlic if preferred.
  • to taste salt and pepper

Method
 

Preparation and Cooking
  1. Preheat the oven to 400°F (200°C) to ensure even cooking.
  2. In a large bowl, combine the sliced bell peppers, onion, and zucchini. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to combine until all the veggies are thoroughly coated.
  3. Toss the sliced chicken sausage into the veggie mix, ensuring they’re evenly distributed among the vegetables.
  4. Line a baking sheet with parchment paper for easy cleanup. Spread the mixture evenly across the sheet, ensuring everything is in a single layer.
  5. Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through.
  6. Once the veggies are tender and the sausage is browned, take it out and let it cool briefly. Serve warm and enjoy!

Notes

For substitutions, consider using seasonal vegetables like broccoli or carrots. To reheat leftovers, use the oven at 350°F (175°C) to maintain crispness.