Sheet Pan Sausage (or Chicken) & Potatoes Recipe

This sheet pan sausage (or chicken) and potatoes recipe is the kind of cozy, no-fuss dinner you can throw together on a busy weeknight and still feel like you cooked something special. Golden potatoes roast alongside juicy sausage or tender chicken pieces, all tossed with olive oil, garlic, and herbs until the edges caramelize and the centers turn soft and flavorful. Everything roasts on one pan, so there’s minimal cleanup and maximum flavor. Serve it straight from the oven with a simple green salad or steamed vegetables for a complete, comforting meal everyone will happily dig into.

This recipe is perfect for nights when you want real food with almost no effort. It works just as well with smoky sausage as it does with boneless chicken thighs or breasts, so you can use whatever you have on hand. You can also mix in bell peppers, carrots, or Brussels sprouts to make it a full tray of roasted goodness. It’s ideal for casual family dinners, simple entertaining, or weekend meal prep because leftovers reheat beautifully in the oven or air fryer.

Ingredients

A short list of everyday ingredients turns into a complete, flavorful dinner on a single pan. You can choose all sausage, all chicken, or a mix of both.

• 500 g (about 1 lb) smoked sausage or Italian sausage, sliced into 1–2 cm rounds
• 500 g (about 1 lb) boneless, skinless chicken thighs or breasts, cut into bite-size chunks (optional, or use more sausage instead)
• 800 g (about 1¾ lbs) baby potatoes or waxy potatoes, cut into 2–3 cm chunks
• 1 medium red onion, cut into thick wedges
• 2 bell peppers (any color), sliced into strips
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1½ teaspoons salt (more to taste)
• ½ teaspoon black pepper
• 1½ teaspoons dried Italian herb mix (or a mix of dried thyme, oregano, and basil)
• 1 teaspoon smoked paprika (or sweet paprika)
• ½ teaspoon dried chili flakes (optional, for heat)
• 1 tablespoon lemon juice (fresh)
• 2 tablespoons chopped fresh parsley (for serving)

Servings

This sheet pan recipe comfortably serves 4 people as a main course, with generous portions of sausage or chicken and potatoes for each plate. For lighter appetites or when served with extra sides or bread, it can stretch to about 5 servings.

How to Make It

Preheat the oven and prepare the pan

Preheat your oven to 220°C / 425°F. Line a large sheet pan with parchment paper or lightly oil it to prevent sticking.

Prep the potatoes and vegetables

Cut the potatoes into chunks, onion into wedges, and bell peppers into strips. Spread them on the sheet pan in an even layer.

Season everything

In a small bowl, mix olive oil, minced garlic, salt, pepper, Italian herbs, paprika, and chili flakes. Drizzle this over the potatoes and vegetables and toss directly on the pan to coat evenly.

Add sausage and chicken

Scatter the sausage slices and chicken pieces over the seasoned potatoes and vegetables. Toss gently again so the meat gets a light coating of oil and spices, then spread everything into a single, even layer.

Roast until golden and cooked through

Roast for 25–35 minutes, flipping everything halfway, until the potatoes are tender, the sausage edges are browned, and the chicken pieces are fully cooked (juices run clear, no pink inside).

Finish and serve

Once roasted, drizzle with lemon juice and sprinkle with chopped parsley. Taste and adjust seasoning if needed. Serve hot straight from the pan with a simple salad or steamed greens.

Pro Tip
For extra crisp potatoes, preheat the empty sheet pan in the oven while it heats, then add the oiled potatoes and vegetables to the hot pan before roasting.

FAQs

Q1. Can I make this recipe with only chicken or only sausage?
A1. Yes. Use 1–1.2 kg total of either chicken or sausage. Adjust the roasting time slightly until your chosen protein is fully cooked and nicely browned.

Q2. How do I make this dish a bit lighter?
A2. Use lean chicken breast instead of sausage, increase the vegetables, and reduce the olive oil to 2 tablespoons. You can also add extra non-starchy veg like broccoli or zucchini.

Q3. Can I prep this sheet pan meal ahead of time?
A3. Yes. Toss everything with the oil and seasonings, cover, and refrigerate for up to 12 hours. Spread on the pan just before baking and roast as directed.

Q4. How should I store leftovers?
A4. Cool completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or air fryer for best texture.

Q5. Can I freeze this recipe?
A5. You can freeze the cooked sausage/chicken and potatoes in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until hot and crisp.

Q6. What vegetables can I substitute or add?
A6. Carrots, Brussels sprouts, green beans, or zucchini all work well. Just cut harder vegetables smaller so they cook at the same rate as the potatoes.