This is an easy, go-to sheet pan dinner I cook often during winter when the grill isn’t as accessible. Because the chicken sausage is precooked, I can get this meal on the table fast. I almost always have these ingredients on hand; and if I don’t, I can easily swap out the veggies with something else in my fridge. I usually make this with potatoes or butternut squash for the starchy vegetable while summer squash or Brussels sprouts could easily replace the zucchini.

I make this recipe with either Italian- (recommend Al Fresco) or apple-flavored (try Aidells) chicken sausage. There are many precooked versions on the market, so pick one that work best for you. This recipe calls for my homemade rub; either original or coffee barbecue will work equally well. See recipes.

REMEMBER: If you increase the ingredients, just make sure to not overcrowd the sheet pan. You want give the sausage and veggies room to caramelize and lightly char. Check out my tips and tricks on sheet pan cooking: Learn why this was my thing long before it go trendy!

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Chicken Sausage Sheet Pan Dinner with Zucchini, Potatoes and Onions

A side salad goes well with this meal to add some crunch. You can also roast a pan of veggies at the same time while the oven is hot.

Serves 3 to 4.

Course Main Course

Prep Time 5 minutes minutes

25 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 package chicken sausage (fully cooked) cut diagonally 3/4 inch thick
• 2 medium zucchini or summer squash cut diagonally 3/4 inch thick
• 3 medium parcooked potatoes cut into 2-inch pieces (see details in recipe)
• 1 medium onion cut into 6 wedges
• 1 1/2 teaspoons all-purpose dry rub
• 1 to 2 tablespoons extra virgin olive oil or use EVOO sprayer

Notes

Preheat oven to 425°F; select convection if your oven has this setting. If it doesn’t, don’t worry. It may take a few minutes longer. 

Cut up the sausage, zucchini and onion and potatoes. Parcook potatoes in microwave on plate for 3 minutes; they’ll be partially cooked. 

Coat the sheet pan with EVOO sprayer or non-stick spray. Add ingredients to pan. Then sprinkle the rub over the top.

Drizzle the EVOO over the mixture or give it a heavy spray using an EVOO sprayer. Give the ingredients a good toss with your hands to make sure the seasoning and oil is evenly distributed.

After about 10 to 12 minutes, check to see if the vegetables are starting to stick slightly to the pan. It will need to be stirred with a spatula or large spoon so that it cooks evenly.

After 5 more minutes, check to see if needs to be stirred again, and reposition the pan if one side of pan is cooking faster. Once all the ingredients are cooked through, it’s done!

Bon Appetit!

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