Chicken Sausage & Veggie Sheet Pan Dinner
Easy chicken sausage & veggie sheet pan dinner with roasted tomatoes, potatoes, and zucchini—simple, flavorful, and perfect for busy weeknights.
Ingredients
- 2 packages chicken sausage Italian-style
- 2 white potatoes
- 2 zucchini
- 1 pint grape or cherry tomatoes
- 1 8 oz package mushrooms
- 1 onion
- 6 tablespoons olive oil
Seasoning Blend:
- 1 tablespoon Italian seasoning or 2 teaspoons for a lighter flavor
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 425°F.
- Line two sheet pans with parchment paper or silicone liners.
- Prep the potatoes: Wash and dice the potatoes into bite-sized pieces.
- Season the potatoes: Add the potatoes to a large zip-top bag. Pour in 3 tablespoons olive oil and about half of the seasoning blend. Seal and shake to coat.
- Spread evenly onto the sheet pans.
- Roast potatoes: Bake for 15 minutes.
- While the potatoes bake, prep remaining ingredients:
- Slice the chicken sausage into rounds
- Slice the zucchini
- Slice the mushrooms
- Slice the onion
- Season the veggies and sausage: Using the same bag (no need to dirty another one), add the mushrooms, onion, and tomatoes.
- Pour in the remaining 3 tablespoons olive oil and the rest of the seasoning blend. Seal and shake to coat.
- Add to sheet pans: Remove the potatoes from the oven. Add the seasoned vegetables and sliced chicken sausage to the pans and toss gently.
- Roast: Return to the oven and bake for 25-30 minutes, stirring halfway through.
- Add cheese: Sprinkle mozzarella evenly over the top and broil for 2–3 minutes, until melted and lightly golden.
- Serve and enjoy!
Optional (recommended for best texture): Hold off on adding the zucchini here. Instead, toss it separately with a small drizzle of olive oil and a pinch of the seasoning so it doesn’t get overcooked.
If you held back the zucchini, add it during the last 12-15 minutes of cooking.