Chicken, Sausage, Peppers, and Potatoes

Few dishes hit that perfect trifecta of easy, delicious, and hearty like Chicken Sausage, Peppers, and Potatoes.

This rustic, one-pan wonder brings together the smoky flavor of pre-cooked chicken sausage with sweet bell peppers and golden, crisp potatoes. It’s a colorful, filling, and nutritious dish that comes together in under an hour — making it perfect for busy weeknights, casual dinners, or even meal prep.

What makes this recipe shine is its simplicity. It’s one of those meals that feels comforting without being heavy, and the variety of textures and flavors—from the juicy sausage to the caramelized peppers and crispy-edged potatoes—keeps every bite exciting. Whether you’re feeding a hungry family or just want to cook once and eat for days, this dish will never disappoint.

Prep and Cook Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories per serving: Approximately 420–480 kcal

Ingredients

• 4 fully cooked chicken sausages (sliced into ½-inch thick pieces)
• 3 medium potatoes (Yukon Gold or red, diced into 1-inch cubes)
• 1 large red bell pepper (sliced)
• 1 large yellow bell pepper (sliced)
• 1 large green bell pepper (sliced)
• 1 red onion, sliced
• 3 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (smoked or sweet)
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Optional: Fresh parsley or basil for garnish
• Optional: Pinch of red chili flakes for heat

Directions

Step-by-Step Preparation

Step 1: Preheat and Prepare

• Preheat your oven to 425°F (220°C).
• Line a large baking sheet with parchment paper or lightly grease it.

Step 2: Prepare the Vegetables

• Wash and dice the potatoes into small cubes for faster roasting.
• Slice the bell peppers and red onion into strips.
• Place potatoes in a large mixing bowl.

Step 3: Season the Potatoes

• Toss the potatoes with 2 tablespoons olive oil, garlic powder, onion powder, paprika, oregano, thyme, salt, and pepper.
• Spread them out on the prepared baking sheet in a single layer.
• Roast in the oven for 20 minutes until starting to soften and brown.

Step 4: Add Sausage and Peppers

• While the potatoes are roasting, toss the sliced chicken sausage, bell peppers, and onion with the remaining 1 tablespoon olive oil, a bit more salt, pepper, and optional red chili flakes.
• After 20 minutes, remove the baking sheet from the oven and carefully mix in the sausage and vegetables with the par-cooked potatoes.

Step 5: Roast Everything Together

• Return the baking sheet to the oven and roast for another 15–20 minutes, until the sausage is slightly crisp and the vegetables are tender and slightly charred.
• Stir once halfway through to ensure even roasting.

Step 6: Garnish and Serve

• Remove from oven, sprinkle with chopped fresh parsley or basil if desired, and serve hot.

Why We Love This Recipe

• One-pan convenience: Less mess and fewer dishes.
• Flavor-packed: The mix of herbs, spices, and roasted veggies with juicy sausage is unbeatable.
• Healthy-ish comfort food: Lean protein, fiber-rich veggies, and heart-healthy olive oil.
• Meal prep champion: It stores well and tastes just as good reheated.
• Customizable: Easily adaptable to what you have on hand.

Tips and Variations

Tips

• Cut the potatoes small and uniform so they cook evenly.
• Don’t overcrowd the pan – spread the ingredients out for the best roasting results.
• Use pre-cooked sausages to save time. You can use spicy or herbed varieties for more flavor.

Variations

• Different sausage: Try turkey sausage, andouille, or even vegetarian sausage.
• Add more veggies: Zucchini, cherry tomatoes, or mushrooms work great.
• Use sweet potatoes: Adds a touch of sweetness and extra nutrients.
• Add cheese: Sprinkle with shredded mozzarella or Parmesan in the last 5 minutes of baking.
• Make it a sheet pan hash: Top with a fried or poached egg for breakfast or brunch.

Serving Suggestions

• Serve as-is for a complete one-pan meal.
• Pair with a simple green salad or steamed greens.
• Serve over cooked rice or quinoa for a more filling meal.
• Wrap it in warm tortillas with a touch of mustard or hot sauce for sausage wraps.
• Top with a poached egg for a hearty breakfast-style meal.

Conclusion

Chicken Sausage, Peppers, and Potatoes is more than just a quick dinner — it’s a dependable go-to recipe that fits into any meal plan, budget, or time frame. The beauty of this dish lies in its adaptability and comforting flavors. Whether you’re cooking for a family or meal-prepping for the week, it never disappoints. Easy to customize, endlessly flavorful, and always satisfying, this is one of those dishes that you’ll return to again and again.

FAQs

Q: Can I use raw chicken sausage instead of cooked?
A: Yes, but make sure to cook it thoroughly before adding to the baking sheet, or slice it and roast longer until fully cooked.

Q: Can I make this in an air fryer?
A: Absolutely! You may need to cook in batches. Roast the potatoes first, then add in peppers and sausage for the last 10–15 minutes.

Q: How long does it last in the fridge?
A: Up to 4 days in an airtight container. Reheat in the oven or skillet for best texture.

Q: Is this dish gluten-free?
A: Yes, just ensure the chicken sausage brand you use is certified gluten-free.

Q: Can I freeze it?
A: You can freeze it, but the vegetables may lose some texture. For best results, consume fresh or refrigerated within a few days.