Sheet pan chicken sausage and vegetables
Chicken sausage roasted with zucchini, peppers, cherry tomatoes and chickpeas, then finished with lemon and feta for a light, bright dinner from one pan.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $4.37 a serving
- 490 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 zucchini
- 1 red bell pepper
- 1 red onion
- 10 oz cherry tomatoes, 1 package
- 1 can chickpeas, drained, rinsed and patted dry
- 12 oz precooked chicken sausage, 4 links
- 1 lemon
- ½ cup feta cheese, crumbled
From your pantry
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 490 calories, 25 g protein, 35 g carbs and 28 g fat, and costs about $4.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No zucchini? Yellow squash works.
- No red bell peppers? Yellow bell peppers work.
- No red onions? White onions or yellow onions work.
- No lemons? Limes work.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cut the zucchini into ½-inch half-moons, the pepper into 1-inch pieces and the onion into wedges.
the chicken sausage into ½-inch coins.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Pile the vegetables, tomatoes, chickpeas and sausage on the pan with the oil, oregano, garlic powder, salt and pepper. with your hands and spread it out.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Pat the chickpeas dry with a towel first. Dry chickpeas turn crisp; wet ones steam.12 minutes, then stir.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 12 min
10 to 12 minutes more, until the zucchini is tender, the tomatoes have burst and the sausage is and hot through.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 11 min
Squeeze the lemon over the pan and scatter the feta on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Sheet pan Mediterranean chicken with chickpeas
40 min
Sheet pan chicken and vegetables
40 min
Sheet pan zucchini and squash with chickpeas and feta
45 min
Sheet pan chicken thighs with sweet potatoes and Brussels sprouts
50 min
One-pan dinners ›Beginner dinners ›What to make with bell peppers and tomatoes ›What to make with tomatoes and feta cheese ›What to make with bell peppers and zucchini ›