If you are looking for a hearty, flavorful, and downright satisfying meal that comes together effortlessly, you have to try this Chicken Sausage, Peppers, and Potatoes Recipe. It perfectly balances tender chicken sausage with sweet bell peppers and crisp roasted potatoes, all kissed with a blend of Italian herbs and spices. The dish is colorful, packed with texture, and delivers a comforting home-cooked vibe without requiring hours in the kitchen. Whether you’re planning a weeknight dinner or feeding a hungry crowd, this recipe has a way of stealing the spotlight at any table.
Ingredients You’ll Need
Don’t be fooled by the simplicity of the ingredients — each one plays a crucial role in elevating this dish. From the juicy chicken sausage to the vibrant peppers and hearty potatoes, every element contributes unique flavors, textures, and a gorgeous array of colors.
- 1 pound chicken sausage (sliced into 1-inch rounds): Choose pre-cooked for ease and to ensure the perfect texture after roasting.
- 1 pound baby potatoes (halved or quartered): These roast beautifully for a crispy outside and fluffy inside.
- 1 red bell pepper (sliced): Adds a natural sweetness and vivid color.
- 1 green bell pepper (sliced): Offers a slightly bitter crunch that balances the red pepper.
- 1 small red onion (sliced): Brings a mild sharpness and caramelizes nicely when roasted.
- 2 tablespoons olive oil: Essential for roasting and melding flavors together.
- 1 teaspoon Italian seasoning: A fragrant herb blend that infuses the dish with Mediterranean charm.
- 1/2 teaspoon garlic powder: Adds warmth and depth without overpowering.
- 1/2 teaspoon smoked paprika: Delivers a subtle smoky note for complexity.
- Salt and black pepper to taste: Basic seasoning that enhances every ingredient.
- Chopped fresh parsley (for garnish): A bright, fresh finish that lifts the final presentation.
How to Make Chicken Sausage, Peppers, and Potatoes Recipe
Step 1: Prep and Roast the Potatoes
Start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper to prevent sticking. Toss the halved or quartered baby potatoes with half the olive oil, half the Italian seasoning, garlic powder, smoked paprika, and a pinch of salt and black pepper. Then spread them out evenly on the baking sheet. Roasting the potatoes first ensures they get that perfect golden, crispy texture while the sausage and vegetables cook later on.
Step 2: Season the Sausage and Vegetables
While the potatoes begin roasting, give your sliced chicken sausage, red and green bell peppers, and red onion a good toss in the remaining olive oil along with the leftover Italian seasoning and seasoning blend. This step guarantees an even coating so each bite bursts with flavor after roasting.
Step 3: Combine and Continue Roasting
After the potatoes have roasted for about 15 minutes, take the baking sheet out and add the seasoned sausage and peppers. Toss everything together to combine all the flavors and spread it out once more into an even layer. Pop it back into the oven for an additional 20 to 25 minutes, stirring halfway to ensure everything cooks evenly. The result is tender potatoes, beautifully browned sausage, and sweet, caramelized peppers and onions.
How to Serve Chicken Sausage, Peppers, and Potatoes Recipe
Garnishes
A generous sprinkle of freshly chopped parsley really brightens this dish. The fresh herb’s vibrant green color contrasts beautifully with the roasted ingredients and adds a lovely herbal note that makes each bite feel fresh and lively.
Side Dishes
This Chicken Sausage, Peppers, and Potatoes Recipe stands strong on its own but pairs wonderfully with a simple green salad or a scoop of creamy mashed cauliflower for a low-carb option. If you want a heartier meal, crusty bread or garlic knots will soak up all the delicious juices left on your plate.
Creative Ways to Present
For a family-style meal, serve it straight from the baking sheet alongside bowls of mustard or hot sauce for dipping. You can also serve it over a bed of fluffy quinoa or wild rice to add a nutty texture and soak up the flavor. If you’re going for a fun twist, stuff the mixture into large bell pepper halves and bake just a bit longer.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken sausage, peppers, and potatoes in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the leftovers taste even better the next day.
Freezing
This dish freezes fabulously. Portion it into freezer-safe containers and keep for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight before reheating to keep the textures intact.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through and crispy again. You can also reheat in a skillet over medium heat to restore some of the fresh-roasted texture without drying out the sausage.
FAQs
Can I use other types of sausage for this recipe?
Absolutely! While chicken sausage keeps it light and lean, you can substitute with pork, turkey, or even vegetarian sausage depending on your preference. Just adjust cooking times if using raw sausage.
Is this dish gluten-free?
Yes, the Chicken Sausage, Peppers, and Potatoes Recipe is naturally gluten-free as long as you use gluten-free sausage and seasonings. Always check labels to be sure.
Can I add other vegetables?
Definitely! Zucchini, cherry tomatoes, or mushrooms all work great and add wonderful variety. Just keep in mind the cooking time; some veggies may need to be added later to avoid overcooking.
Do I need to peel the potatoes?
Using baby potatoes means peeling isn’t necessary since their skins are tender and nutritious. Plus, the skin crisps up nicely when roasted.
What can I serve with this recipe for a complete meal?
This dish is quite balanced but pairs well with a fresh salad, steamed green beans, or a light soup to round out your meal perfectly.
Final Thoughts
This Chicken Sausage, Peppers, and Potatoes Recipe is a true crowd-pleaser that I find myself coming back to time and again. It’s simple enough for a weeknight but delicious enough to feel special, which is exactly what you want in an easy dinner solution. Give it a try and watch it become one of your new go-to dishes as well.
Print
Chicken Sausage, Peppers, and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This delicious sheet pan dinner features savory chicken sausage roasted with crispy baby potatoes and colorful bell peppers, enhanced with Italian seasoning and smoked paprika. It’s an easy, healthy, and flavorful meal perfect for busy weeknights, offering a balanced combination of protein, vegetables, and satisfying carbs all cooked together for convenience and taste.
Ingredients
Meat
- 1 pound chicken sausage, sliced into 1-inch rounds
Vegetables
- 1 pound baby potatoes, halved or quartered
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Prepare Potatoes: In a large bowl, toss the halved or quartered baby potatoes with 1 tablespoon of olive oil, half of the Italian seasoning, garlic powder, smoked paprika, salt, and black pepper to evenly coat the potatoes with flavor.
- Roast Potatoes: Spread the seasoned potatoes evenly on the prepared baking sheet and roast in the preheated oven for 15 minutes to start softening and crisping them.
- Season Sausage and Vegetables: While the potatoes are roasting, toss the sliced chicken sausage, sliced red and green bell peppers, and sliced red onion in the remaining 1 tablespoon of olive oil along with the rest of the Italian seasoning, salt, and pepper to season thoroughly.
- Combine and Continue Roasting: After the initial 15 minutes, add the sausage and vegetables onto the baking sheet with the partially cooked potatoes. Toss everything together for even distribution, then spread in an even layer.
- Finish Roasting: Return the baking sheet to the oven and roast for an additional 20 to 25 minutes, stirring halfway through, until the potatoes are tender and golden brown, and the sausage is cooked and nicely browned.
- Garnish and Serve: Remove from oven, sprinkle with chopped fresh parsley for a burst of color and fresh flavor, then serve hot directly from the pan or plated.
Notes
- Use pre-cooked chicken sausage for best texture and easier cooking.
- Sweet potatoes can be swapped for baby potatoes for a different flavor profile.
- Add zucchini or other vegetables to the mix to increase vegetable variety.
