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Chicken sausage sheet pan dinner

Essentially being 5 ingredients, some oil and spices this delicious sheet pan dinner only takes minutes to prepare and around 30 minutes to make. The perfect healthy meal for a busy weeknight dinner!
Servings 2


  • 3-4 good quality meaty fully cooked or smoked chicken sausages (you can use any type of (not ground) sausage), sliced
  • 4 red, orange or yellow bell peppers
  • 2 zucchini
  • 2 medium yellow onions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • A drizzle of extra virgin olive oil
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp granulated garlic
  • 1 tsp ground sweet paprika
  • 1 tsp cracked black pepper
  • 1/2 tsp red chili flakes (optional)
  • Fine grain pink Himalayan salt or sea salt to taste (around 1-1 1/2 tsp)


  • Preheat oven to 425 degrees F / 213 degrees C.
  • Cut bell peppers lengthwise. Remove stems, ribs and seeds and cut into strips.
  • Cut zucchinis lengthwise and cut into about 1/4'' / 6 mm thick slices.
  • Cut onions lengthwise and slice thinly.
  • On a parchment paper lined baking sheet, toss sausage, bell pepper, zucchini, onion and garlic with a drizzle of olive oil.
  • Add spices and toss well.
  • Roast ingredients for about 25-40 minutes depending on desired level of doneness (I like the veggies a bit charred, if possible, so I tend to go for about 35-40 minutes). Flip/stir ingredients every 10 minutes for even cooking.


  • Serve chicken sausage sheet pan dinner as is, try it with a condiment (I love it with avocado or creamy cucumber salad) or add some starchy carbs or additional veggies (look for suggestions above) too!


  • The chicken sausage sheet pan dinner stores well in the fridge for 3-4 days, reheats well and is even decent eaten cold! The dish is pretty freezer-friendly too, although the zucchini tends to get a bit mushy.