Nothing beats a dinner that is done in under 30 minutes, and even better when it's all cooked on one pan! This easy chicken sausage and veggie sheet pan is everything you need on a busy weeknight. Five ingredients. One pan. Dinner is served.
This is one of those recipes that acts like an "SOS - I need dinner on the table now!", and is perfect all year long.
I have a few of these recipes on this site, like my easy and delicious tuscan chicken, one pot creamy spinach pasta, and now this sheet pan dish. You won't believe how easy this is from start to finish!
Jump to:
- Why you'll love this recipe
- What do I need for this chicken sausage recipe?
- How do I make this recipe?
- Swaps and Substitutions
- Ways to vary this recipe
- What if I don't like chicken sausage?
- How do I store this recipe? Can I freeze it?
- PRO TIP:
- Hungry for More?
- Did you like this recipe? Share it!
- Easy Chicken Sausage and Veggie Sheet Pan
Why you'll love this recipe
- This is one of the easiest recipes to make in a time crunch.
- You've got an entire, complete meal in just 30 minutes and just one pan.
- Any leftovers can be paired with other foods or the sausage can be thrown into a sandwich roll with peppers and onions.
What do I need for this chicken sausage recipe?
- Chicken Sausage: I like using Aidell's brand, Bilinski, or AmyLu, but you can use whichever brand you have on hand!
- Asparagus: Be sure to buy thicker asparagus than the thin ones. The thinner they are, the more likely they will cook too quick and burn.
- Fingerling Potatoes: I love how bite size these potatoes are, and they have the best little snap when you bite into them. YUM!
- Salt and Pepper - necessary seasoning for the potatoes and asparagus, just a dusting is perfect.
- Olive Oil - we use the olive oil to season the potatoes and the asparagus
See the recipe card below for specifics about quantities.
How do I make this recipe?
Step 1: Preheat the oven to 375º and line a large baking sheet with parchment paper.
For the potatoes: toss in a small bowl with a tablespoon of olive oil and salt, then pour onto the pan.
Step 2: For the asparagus, place on the sheet pan and drizzle olive oil. Season with salt and pepper to taste. Place the chicken sausage around the vegetables on the sheet pan and leave as is.
Step 3: Bake at 375º for 25 minutes.
Swaps and Substitutions
Here's a few ways to make this recipe your own, especially if you're in need or swapping something our or are looking alternatives and substitutions:
- Sausage - if you want to use plain pork sausage, you're welcome to do that! You could use turkey sausage or a plant-based sausage too.
- Veggies - swap out the asparagus for string beans, broccoli, or cauliflower.
- Potatoes - though I used potatoes in this version, you can either omit, or if you can't find fingerling potatoes, slice baby potatoes and season the same way.
Ways to vary this recipe
One of the biggest benefits of making a sheet pan meal is that there are many ways to vary how this is served! Here's a few of my favorite serving suggestions:
- Grilling - grill all of the ingredients on a grilling pan and throw the sausages in some hot dog buns.
- With Rice - omit the potatoes and make a large pot of rice to serve with. I love using Kettle and Fire bone broth when making my rice to give additional added benefits to the rice.
- With Pasta - boil up your favorite pasta and serve the sausages sliced along with the vegetable of choice, just omit the potatoes once again if you're serving pasta.
What if I don't like chicken sausage?
You don't have to use chicken sausage for this particular recipe, it's just something my family enjoys so I tend to use it more than others. Other types of sausages you can use include a kielbasa, Italian hot or mild sausage, you can even use chorizo or plant-based sausages.
How do I store this recipe? Can I freeze it?
This recipe will keep in the fridge in a tightly-sealed tupperware and container for up to five days. You can absolutely freeze this too. Place all of the ingredients in a tight container, place in the freezer, and be sure to defrost the morning before you'd like to reheat!
PRO TIP:
Add a few small slits into the sausages prior to baking, they'll slightly burst open and create delicious flavor.
Hungry for More?
Looking for other recipes like this? Try these:
Did you like this recipe? Share it!
If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!
Easy Chicken Sausage and Veggie Sheet Pan
Equipment
- 1 sheet pan full size
- 1 medium sized mixing bowl
- 1 tongs
- parchment paper
Ingredients
- 1 lb potatoes
- 4 chicken sausage links
- 1 bundle asparagus stalks
- 2 tablespoon olive oil divided
- salt
- pepper
Instructions
- Preheat the oven to 375º and line a large baking sheet with parchment paper.
- For the potatoes: toss in a small bowl with a tablespoon of olive oil and salt, then pour onto the pan.
- For the asparagus, place on the sheet pan then drizzle olive oil. Season with salt and pepper to taste.
- Place the chicken sausage around the vegetables on the sheet pan and leave as is.
- Bake at 375º for 25 minutes.
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