Smart Recipe Kitchen

2026-05-02

This sheet pan chicken sausage, peppers, and potatoes dinner is a dependable weeknight meal that uses straightforward ingredients and keeps cleanup light. The sausage seasons the pan naturally, while the potatoes get crisp edges and the peppers soften just enough. Serves 4.

Ingredients:

• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 12 ounces fully cooked chicken sausage, sliced into coins
• 2 bell peppers, cut into strips
• 1 small red onion, sliced
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped parsley

Instructions:

1. Heat oven to 425°F. Line a sheet pan with parchment.
2. Toss the potatoes with olive oil, 1/2 teaspoon salt, pepper, and garlic powder. Spread on the pan and roast for 20 minutes.
3. In a bowl, toss the sausage, peppers, onion, oregano, and remaining 1/2 teaspoon salt.
4. Remove the pan, add the sausage mixture, and stir everything together.
5. Roast 18 to 20 minutes more, until the potatoes are tender and the peppers are lightly browned.
6. Drizzle with red wine vinegar, sprinkle with parsley, and serve.

Why it works:

Roasting the potatoes first gives them enough time to cook through before the sausage and peppers finish.

Timing:

Prep 12 minutes, cook 40 minutes, total about 52 minutes.