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Sheet Pan Chicken Sausage and Vegetables

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Sheet Pan Chicken Sausage and Vegetables

Course Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 427kcal


  • 8 Aidell’s Chicken and Apple Sausages sliced
  • 4 carrots sliced
  • 1 yellow onion diced
  • 2 bunches asparagus cut off ends and cut into thirds
  • 1 1/2 pounds fingerling potatoes diced
  • 2 Tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • Salt and pepper to taste


  • Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
  • Spread chicken sausage, carrots, onion, asparagus and potatoes in prepared pan in an even layer. Drizzle olive oil on top and toss to coat.
  • In a small bowl, combine paprika, garlic powder, oregano and parsley then sprinkle on top of chicken and vegetables; toss to coat then spread in an even layer. Season with salt and pepper, to taste.
  • Bake for 20 minutes, or until vegetables are tender.


1 serving: 1/6 of recipe.
MFP: MFF Sheet Pan Chicken Sausage and Vegetables
October 2020


Calories: 427kcal | Carbohydrates: 37.4g | Protein: 23.7g | Fat: 20.7g
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