Sheet Pan Sausage and Potatoes
This Sheet Pan Sausage and Potatoes is the ultimate weeknight meal. It’s perfect when you don’t have a lot of time to spend in the kitchen but need something delicious.
A Note from Teri on Chicken Sausage and Potatoes
I’m a gal who loves to guild the lily, but a simple meal like this is a must do. I am always hesitant to cook everything on one pan, but by doing so strategically, you can get the absolute perfect crisp on your potatoes, sausage, and broccolini.
The amazing trick to add a ton of flavor without sacrificing texture is allowing your potatoes to get crispy and cook before adding your chicken stock. The chicken stock infuses a ton of flavor and keeps your sausages juicy and delicious. It’s the perfect way to make this easy meal totally divine.
Ingredients and Variations
- Fingerling potatoes – the fingerling potatoes get crispy and golden brown in the oven
- Olive oil – use extra virgin olive oil to coat your ingredients
- Salt – use kosher salt or Celtic Sea Salt
- Black pepper – use freshly ground pepper for the most amont of flavor
- Italian chicken sausage links – get your favorite chicken sausage links for this recipe. You can mix up the flavors of your sausage
- Garlic – the garlic adds a ton of aromatics to your final dish
- Broccolini – I absolutely love the crunch you get from the broccolini in this recipe
- Chicken stock – homemade chicken stock is amazing if you have it on hand, or you can opt to buy a high quality option
- Parsley, red pepper flakes and Aleppo pepper – you can add any of these for a little extra flavor and color
For another recipe with sausage, try this corn and sausage platter or Roy’s mangia pasta.
How to Make Sheet Pan Sausage and Potatoes
Step One: Cook Potatoes and Sausage
Place a rimmed baking sheet in the oven and preheat the oven to 425F. (Heating the sheet pan before putting the potatoes on will brown them better.) In a large mixing bowl, toss potatoes with 2-3 tablespoons olive oil, 1 teaspoon salt, and half of the ground pepper.
When the oven is at temperature, remove the sheet pan and spread the potatoes out onto the hot pan, arranging them with the cut sides facing down. Nestle the sausage links on the pan among the potatoes. Using a pastry brush, brush the links with some of the olive oil leftover in the mixing bowl.
Step Two: Add Garlic and Broccolini
Transfer sheet pan to oven with oven mitts (it might still be hot!) and roast 30 minutes, tossing halfway through cooking time. While the potatoes and the sausages cook, place the broccolini in the reserved mixing bowl and toss to coat, adding additional 1 tablespoon olive oil, remaining salt and pepper as needed.
At 30 minutes, remove sheet pan from the oven and add chicken stock and scatter the garlic over everything. Toss the sausage and potatoes to coat then nestle the broccolini on top. Transfer back to the oven and cook another 8-10 minutes, until the broccolini starts to get brown on the edges. Remove from oven and serve.
Recipe FAQs
425F is the perfect temperature for roasting vegetables. They get perfectly crispy without burning.
To get crispy potatoes, preheat the sheet pan, cook the potatoes face down, and make sure not to overcrowd the pan.
Fingerling potatoes or baby gold potatoes are great for this recipe. They cook quickly and get crispy in the oven.
Store leftovers in an airtight container for up to three days. Reheat in the oven until warmed through.
Sheet Pan Sausage and Potatoes
Ingredients
- 2 Lbs fingerling potatoes halved lengthwise
- ¼ cup olive oil divided
- 1 1/2 teaspoons kosher salt divided
- ½ teaspoon black pepper freshly ground
- 6–8 Italian chicken sausage links
- 2-3 cloves garlic chopped
- 2 bunches broccolini
- 1/2 cup chicken stock
- you can add chopped parsley, red pepper flakes and Aleppo pepper
Instructions
- Place a rimmed baking sheet in the oven and preheat the oven to 425 F. (Heating the sheet pan before putting the potatoes on will brown them better.)
- In a large mixing bowl, toss potatoes with 2-3 tablespoons olive oil, 1 teaspoon salt, and half of the ground pepper.
- When the oven is at temperature, remove the sheet pan and spread the potatoes out onto the hot pan, arranging them with the cut sides facing down. Set the mixing bowl aside.
- Nestle the sausage links on the pan among the potatoes. Using a pastry brush, brush the links with some of the olive oil leftover in the mixing bowl.
- Transfer sheet pan to oven with oven mitts (it might still be hot!) and roast 30 minutes, tossing halfway through cooking time.
- While the potatoes and the sausages cook, place the broccolini in the reserved mixing bowl and toss to coat, adding additional 1 tablespoon olive oil, remaining ½ teaspoon salt and pepper as needed.
- At 30 minutes, remove sheet pan from the oven and add chicken stock and scatter the garlic over everything. Toss the sausage and potatoes to coat then nestle the broccolini on top. Transfer back to the oven and cook another 8-10 minutes, until the broccolini starts to get brown on the edges. Remove from oven and serve.
- If you want to brown the sausages further, remove potatoes and broccolini from the sheet pan and broil the sausages for a few minutes. Watch closely to avoid burning.
Notes
- You can use baby gold potatoes instead of fingerling potatoes.
- Store leftovers in an airtight container for up to three days. Reheat in the oven until warmed through.
Not only do I see dinner for tonight. But ideas for a long time to come.
Thank you for your creativity.
Between you and Melissa’s inspiration, through your posts on instagram….I’m down 38 unhealthy pounds since the September Whole30 challenge.
-grateful
Do you hate food?
Ended up with boiled sausage and potatoes with no sear and the pan was too crowded to put the broccolini in as instructed.
Why is garlic the only flavor in this recipe?