This sheet pan sausage and potatoes recipe is a simple, satisfying weeknight dinner made with Italian chicken sausage, crispy fingerling potatoes, garlic, broccolini, and a splash of chicken stock. It is the kind of meal that feels hearty and complete without requiring a sink full of dishes or hours in the kitchen. Everything roasts on one pan, giving you golden potatoes, juicy sausage, and tender broccolini with crisp edges.
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A Note from Teri on Chicken Sausage and Potatoes
I love a meal with a little extra magic, but sometimes the best dinner is also the simplest one. This sheet pan chicken sausage and potatoes recipe is a perfect example. It uses familiar ingredients, a hot oven, and a smart cooking method to create a meal with great texture and deep flavor.
The key is timing. Instead of adding everything to the pan at once and hoping for the best, the potatoes and sausage roast first. This gives the potatoes time to turn golden and crisp on the cut sides while the sausage begins to brown. Once they have a good start, chicken stock and garlic are added to the pan. The stock brings flavor and moisture, helping the sausage stay juicy while still allowing the vegetables to finish beautifully.
Broccolini goes in near the end so it stays vibrant and tender while the edges develop a little char. The result is a complete sheet pan dinner with crispy potatoes, savory chicken sausage, aromatic garlic, and greens all in one easy recipe.
Ingredients and Variations
- Fingerling potatoes: Fingerling potatoes roast well because they become crisp and golden while staying tender inside. Halving them lengthwise helps the cut sides brown against the hot pan.
- Olive oil: Olive oil coats the potatoes, sausage, and broccolini so they roast evenly and develop good color.
- Kosher salt: Salt seasons the ingredients in layers and brings out the flavor of the potatoes, chicken sausage, and vegetables.
- Black pepper: Freshly ground black pepper adds a simple, warm bite that works well with the sausage and garlic.
- Italian chicken sausage links: Use your favorite Italian chicken sausage links. Different sausage flavors can slightly change the final taste of the dish.
- Garlic: Chopped garlic adds aroma and savory depth, especially after it mixes with the chicken stock on the hot sheet pan.
- Broccolini: Broccolini adds freshness, color, and a tender-crisp texture. It is added near the end so it does not overcook.
- Chicken stock: Chicken stock adds flavor to the pan and helps keep the sausage moist while the final roast finishes.
- Optional garnishes: Chopped parsley, red pepper flakes, and Aleppo pepper can be added for color, brightness, and a little heat.
If you do not have fingerling potatoes, baby gold potatoes are a good option. Choose potatoes that are similar in size so they cook evenly. The best sheet pan sausage and potatoes dinner depends on giving every ingredient enough room on the pan, so avoid overcrowding whenever possible.
How to Make Sheet Pan Sausage and Potatoes
Step One: Cook Potatoes and Sausage
Place a rimmed baking sheet in the oven, then preheat the oven to 425 F. Heating the sheet pan before adding the potatoes helps the cut sides brown more deeply and creates a better crisp texture.
In a large mixing bowl, toss the halved fingerling potatoes with 2 to 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and half of the black pepper. When the oven reaches temperature, carefully remove the hot sheet pan using oven mitts. Spread the potatoes onto the pan with the cut sides facing down. Nestle the Italian chicken sausage links among the potatoes, then brush the sausage with some of the olive oil left in the mixing bowl.
Step Two: Add Garlic and Broccolini
Return the sheet pan to the oven and roast for 30 minutes, tossing halfway through the cooking time. While the potatoes and sausage cook, place the broccolini in the same mixing bowl and toss it with 1 tablespoon of olive oil, the remaining salt, and additional pepper as needed.
After 30 minutes, remove the sheet pan from the oven. Add the chicken stock and scatter the chopped garlic over the sausage and potatoes. Toss everything gently so the flavors coat the pan ingredients. Arrange the broccolini over the top, then return the pan to the oven for another 8 to 10 minutes, until the broccolini begins to brown around the edges. Serve warm. If you want the sausages more deeply browned, remove the potatoes and broccolini and broil the sausage briefly, watching closely to prevent burning.
Recipe FAQs
425 F is an excellent temperature for roasting vegetables because it helps them become crisp and browned without burning too quickly.
For crispy potatoes, preheat the sheet pan, place the potatoes cut side down, and avoid overcrowding the pan. These steps help the potatoes brown instead of steam.
Fingerling potatoes or baby gold potatoes work well in this recipe. They cook relatively quickly and become golden in the oven.
Store leftovers in an airtight container for up to three days. Reheat them in the oven until warmed through.
Sheet Pan Sausage and Potatoes
Teri Turner
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
- Optional: chopped parsley, red pepper flakes, and Aleppo pepper
Instructions
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Place a rimmed baking sheet in the oven and preheat the oven to 425 F.
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In a large mixing bowl, toss the potatoes with 2 to 3 tablespoons olive oil, 1 teaspoon salt, and half of the ground pepper.
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When the oven is hot, carefully remove the sheet pan. Spread the potatoes onto the pan with the cut sides facing down. Set the mixing bowl aside.
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Nestle the sausage links among the potatoes. Brush the links with some of the olive oil left in the mixing bowl.
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Transfer the sheet pan to the oven and roast for 30 minutes, tossing halfway through the cooking time.
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While the potatoes and sausage cook, place the broccolini in the reserved mixing bowl. Toss with 1 tablespoon olive oil, the remaining ½ teaspoon salt, and pepper as needed.
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After 30 minutes, remove the pan from the oven. Add the chicken stock and scatter the garlic over everything. Toss the sausage and potatoes to coat, then nestle the broccolini on top. Return to the oven and cook for 8 to 10 minutes, until the broccolini begins to brown at the edges. Serve warm.
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For more browning on the sausages, remove the potatoes and broccolini from the pan and broil the sausages for a few minutes. Watch closely so they do not burn.
Notes
- Baby gold potatoes can be used instead of fingerling potatoes.
- Store leftovers in an airtight container for up to three days. Reheat in the oven until warmed through.
Nutrition
Carbohydrates: 53g
Protein: 28g
Fat: 32g
Saturated Fat: 6g
Cholesterol: 91mg
Sodium: 2258mg
Potassium: 996mg
Fiber: 6g
Sugar: 6g
Vitamin A: 1957IU
Vitamin C: 125mg
Calcium: 93mg
Iron: 4mg