Out here in the country, there are certain suppers that just feel like home the minute you pull them from the oven, and this sheet pan Italian chicken sausage and potatoes is one of them. It reminds me of the kind of hearty, no-fuss meals my mother used to make after a long day of work—simple ingredients laid out in one pan, roasted until everything is browned and cozy around the edges. Sheet pan dinners are a newer twist on that old-fashioned practicality: all the goodness of a farmhouse meal, but with less cleanup and a bit more time to sit and visit. Italian chicken sausages bring in a gentle warmth and seasoning without much effort from the cook, and the potatoes and onions soak up all those juices as they roast. It’s the sort of dish you make when you want something sturdy and comforting, the kind of supper that can feed a hungry family or a small gathering of friends without keeping you on your feet all evening.
This dish is lovely just as it is, but it shines even brighter with a few simple sides. A crisp green salad with a tangy vinaigrette helps cut through the richness and brings a bit of garden freshness to the plate. Warm, crusty bread or soft dinner rolls are perfect for sopping up the pan juices, and if you’re feeding a crowd, a side of buttered green beans or roasted carrots rounds things out nicely. In the summer, you might serve it with sliced garden tomatoes and cucumbers; in the colder months, a bowl of applesauce or a simple cabbage slaw feels right at home alongside these roasted sausages and potatoes.
Sheet Pan Italian Chicken Sausages and Potatoes
Ingredients
1 1/2 pounds baby red or yellow potatoes, halved (or quartered if large)
1 large yellow onion, sliced into thick wedges
1 red bell pepper, sliced into strips (optional but nice for color)
1 green bell pepper, sliced into strips (optional)
2 tablespoons olive oil
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
1/2 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
1/2 teaspoon smoked paprika or sweet paprika (optional, for color and warmth)
1 pound Italian chicken sausages (4–5 links, sweet or mild)
1–2 tablespoons grated Parmesan cheese (optional, for serving)
Fresh parsley, chopped, for garnish (optional)
1 large yellow onion, sliced into thick wedges
1 red bell pepper, sliced into strips (optional but nice for color)
1 green bell pepper, sliced into strips (optional)
2 tablespoons olive oil
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
1/2 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
1/2 teaspoon smoked paprika or sweet paprika (optional, for color and warmth)
1 pound Italian chicken sausages (4–5 links, sweet or mild)
1–2 tablespoons grated Parmesan cheese (optional, for serving)
Fresh parsley, chopped, for garnish (optional)
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