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.
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!
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!