Chicken Sausage, Peppers & Onions
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
This is the all-at-once one — nothing to stagger. Sausage, peppers and onions go in together and roast until the peppers slump and the sausages brown. Toss it once and walk away.
- Protein
- Chicken sausage
- Vegetables
- Bell peppers, onions
- Seasoning
- Garlic, fennel seed
- Oven
- 425°F · all at once
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 chicken sausages (or uncured sausage)
- 3 bell peppers, cut into strips
- 2 onions, cut into wedges
- 3 tbsp olive oil
- 3 garlic cloves, sliced
- 1/2 tsp fennel seed
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the peppers and onions with the olive oil, garlic, fennel seed, salt and pepper. Spread out on the pan.
- Nestle the sausages among the vegetables, leaving a little space around each one.
- Roast 25–30 minutes, turning the sausages once, until they’re browned and the peppers are soft and charred at the edges.
Gina’s tip
Leave a little space around the sausages so they brown rather than steam — that caramelized edge is the whole point.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Ten minutes of prep and the oven does the rest. Keep this one in your back pocket for the busiest nights.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina