Italian Chicken Sausage And Peppers

This hearty Italian-inspired dish is a perfect one-pan wonder! Italian chicken sausage, roasted to perfection with a colorful medley of peppers, onions, zucchinis, and potatoes, all infused with the warmth of oregano, basil, and garlic. A simple yet satisfying meal that’s sure to become a family favorite!

Ready Time

1 hrs 15 mins

Yields

9 servings

Ingredients

1 pound Italian chicken sausage, casings removed
2 large onions, sliced
3 large bell peppers (any color), sliced
2 large zucchinis, sliced
2 large red potatoes, peeled and cubed
3 cloves of garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
1/4 cup olive oil

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, whisk together olive oil, dried oregano, dried basil, salt, and pepper.

Add the sliced onions, bell peppers, zucchinis, and potatoes to the bowl.

Toss until the vegetables are coated with the oil and spices.

Spread the vegetables in a single layer on two large baking sheets.

Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.

While the vegetables are roasting, cook the Italian chicken sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until no longer pink, about 5-7 minutes.

Add the minced garlic to the skillet and cook for an additional 1 minute.

After the vegetables have roasted for 20 minutes, remove them from the oven and add the cooked sausage mixture on top of the vegetables.

Return to the oven and bake for an additional 5-7 minutes, until the flavors have melded together.

Notes

For best results, make sure to slice the onions, bell peppers, and zucchinis into similar sized pieces so they roast evenly. You can also customize the recipe by using different colored bell peppers to add more color to the dish.

If using a convection oven, you may need to adjust the cooking time and temperature to prevent overcooking.

Keep an eye on the vegetables after 20 minutes, and shake the baking sheets to ensure even roasting. You can serve this recipe as a main dish or as a side, alongside pasta, rice, or crusty bread.

Feel free to add some red pepper flakes for an extra kick of heat.

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the oven or microwave until warmed through.