This sheet pan chicken sausage and veggie dinner is the kind of weeknight magic I live for – all you need is 10 minutes of prep and one pan for a balanced, flavor-packed meal with minimal clean up. Top that juicy chicken sausage, crispy-edged potatoes, and tender, caramelized veggies with my creamy chipotle yogurt sauce, and you’ve got a high-protein dinner your whole family will love. 

A plate of roasted potatoes, broccoli, and sausage drizzled with a creamy sauce, with a baking tray of the same dish and a jar of sauce in the background. Chopsticks rest on the plate.

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I don’t know about you, but I think sheet-pan meals are the ultimate weeknight hack, and this one is no exception. It’s got all of my dietitian fave PFF elements (protein, fiber and nourishing fats) for a balanced meal that is so incredibly satisfying! 

An overhead view of bowls filled with chopped potatoes, broccoli, sliced sausage, red onion, diced red peppers, green onions, olive oil, spices, and a creamy sauce, all arranged on a pink surface.

I love using cooked chicken sausage for a super quick protein tossed right onto the pan. One thing to note, I tested this recipe a few times and found that adding the sausage half way through roasting is the way to go to keep it from drying out. For our fiber-rich veggies, I opted for a combo of broccoli and roasted peppers because I love the variety of texture they provide, plus they’re both great sources of anti-oxidant rich vitamin C to support our immune system and skin health!

Let’s Roast Up This Meal

A baking sheet lined with parchment paper holds chopped vegetables including broccoli, red and orange bell peppers, red onion, and potatoes, all seasoned and ready to be roasted.

Toss everything except the sausage right onto your sheet pan. No need to dirty up an extra bowl!

A sheet pan filled with roasted sausage slices, diced potatoes, broccoli, red and yellow bell peppers, and onions, garnished with chopped green onions, with a serving spoon on the right side.

Add the sausage half way through, give it all a stir and pop it back in the oven 

A mason jar filled with a creamy, light orange sauce or dressing, topped with foam and a metal straw. The jar sits on a pink surface with a blurred dish in the background.

Make a batch of  my chipotle yogurt sauce. Flavor explosion! 

A sheet pan filled with roasted sausage slices, pineapple chunks, broccoli florets, red and yellow bell peppers, and chopped green onions. The ingredients are lightly browned and seasoned.

Finish with green onion, and cheese and dive in! 

This easy sheet pan dinner is also perfect for meal prep! You can either prep each of the elements including cutting the veggies and sausage and blending the sauce so it’s ready to cook on the night of, or you can cook the whole thing and portion it into individual containers for easy grab and go lunches! I love doing this for back to school fall lunches but it’s honestly a favorite all year round!

Watch How To Make it Here

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A plate of roasted potatoes, broccoli, and sausage drizzled with a creamy sauce, with a baking tray of the same dish and a jar of sauce in the background. Chopsticks rest on the plate.

Easy Sheet Pan Chicken Sausage with Potatoes and Veggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Cook Time: 40 Minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Dinner, Main DIsh
  • Method: Baked
  • Cuisine: American
  • Diet: Diabetic
Print Recipe

Description

This sheet pan chicken sausage and veggie dinner is the kind of weeknight magic I live for – all you need is 10 minutes of prep and one pan for a balanced, flavor-packed meal with minimal clean up. Top that juicy chicken sausage, crispy-edged potatoes, and tender, caramelized veggies with my creamy chipotle yogurt sauce, and you’ve got a high-protein dinner your whole family will love. 

Ingredients

Scale
  • 4 yellow potatoes, cut into ¾ inch cubes (about 2 lbs or 4–5 cups cut up) 
  • 2 bell peppers (orange, red or yellow), cut into 1-inch squares 
  • 1 head broccoli, cut into small florets
  • 1 small red onion, thinly sliced
  • 2 tsp paprika
  • 1 tsp garlic powder
  • Salt and pepper
  • 2 Tbsp avocado oil 
  • 1 lb cooked chicken sausage, diagonally sliced

Toppings

Instructions

  1. Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper and set aside.
  2. Add potatoes, peppers, broccoli, onion, paprika, garlic powder, salt and pepper, and avocado oil right onto the baking sheets and toss to combine. Bake for 25 minutes.
  3. Remove from the oven and add the sausage, tossing everything to combine. Place back in the oven for another 15-20 minutes, or until potatoes are fork tender and veggies are tender crisp.
  4. To serve, drizzle with chipotle yogurt sauce, green onion and cheese if using.

Notes

Cook time: To speed up the cooking time, cut the potatoes into smaller pieces.