Description
Sheet pan chicken with roasted veggies delivers a quick, wholesome meal that saves you precious evening cooking time. Grab your favorite seasonal vegetables, toss them with herb-seasoned chicken, and enjoy a delicious, easy dinner that comes together in one simple pan.
Ingredients
Scale
Main Ingredients:
- 4 chicken apple sausage
- 1 pound sweet potato
- 1 pound Brussels sprouts
- 1 to 2 shallots
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon fresh rosemary
- ½ teaspoon dried rosemary
- 1 teaspoon garlic powder
- Kosher salt
- Black pepper
Instructions
- Preheat your oven to 400°F and grab a large sheet pan for easy roasting.
- Dice 1 pound of sweet potatoes into half-inch cubes, ensuring each piece is roughly the same size for even cooking.
- Trim and halve 1 pound of Brussels sprouts, cutting away any tough stems and creating uniform pieces.
- Slice 1 to 2 shallots into thin rings, separating the layers for balanced flavor distribution.
- Chop 4 chicken apple sausages into half-inch diagonal slices, creating bite-sized portions.
- Drizzle 3 tablespoons of olive oil across your sheet pan, coating the entire surface to prevent sticking.
- Scatter the sweet potato cubes, Brussels sprouts, shallots, and sausage slices evenly across the pan.
- Sprinkle 1 teaspoon of fresh rosemary, 1 teaspoon of garlic powder, kosher salt, and black pepper over the ingredients.
- Toss everything gently to ensure each piece gets seasoned and coated with oil.
- Slide the sheet pan into the preheated 400°F oven and roast for 25-30 minutes.
- Check the vegetables for tenderness and sausage for golden-brown edges around the 25-minute mark.
- Remove the pan from the oven and let it rest for 2-3 minutes before serving your perfectly roasted harvest dinner.
Notes
- Dice vegetables into uniform chunks so everything cooks evenly and looks gorgeous on the plate.
- Feel free to swap sausage for plant-based protein like tofu or tempeh if cooking for vegetarian friends.
- Parchment paper makes cleanup super easy and prevents sticking – totally recommended for this sheet pan recipe.
- Fresh rosemary really elevates the flavor, but dried works perfectly fine if that’s what your pantry has on hand.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 355 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg