This chicken sausage with apples, onions, and potatoes sheet pan dinner is easy to make and bursting with sweet and savory flavors! With just 10 minutes of prep work, you'll have a mouthwatering meal that's sure to please everyone at the table! Simply toss all the ingredients together, place them on a baking sheet, then let the oven do the work for you!
4-5mediumapples(semi-sweet apple varieties - *see notes)
4mediumrusset potatoes(or use yellow potatoes, or red potatoes)
2mediumyellow onions(or use white onions, or red onions)
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Instructions
Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper or aluminum foil.
In a large mixing bowl combine the sauce ingredients (extra virgin olive oil, Dijon mustard, Balsamic vinegar, salt, and ground black pepper). Whisk to combine then set aside.
Slice the sausages into 1 ½-2 inch chunks diagonally, slice the onions, cube the russet potatoes, then core and slice the apples and add them to the mixing bowl with the combined sauce.
Toss the chicken sausage, apples, potatoes, and onions in the sauce until evenly coated. Transfer them onto your prepared baking sheet and spread them out into an even layer.
Bake in the middle of your oven's center rack at 425°F (218°C) for 40 minutes. After 20 minutes of cooking time, use a spatula to flip the sausage sheet pan dinner ingredients.
Broil on high for 3-4 minutes before serving if desired, then remove from the oven and serve immediately.
Notes
I used 2 packs of Gilbert's bourbon apple chicken sausage, however, any flavor or brand will work in this recipe.
Johnsonville, Aidell's, Applegate, North Country, Bilinski's, Good & Gather, Phil's Finest, and Omaha Steaks all offer great sausages.
Great semi-sweet apples to choose include Honeycrisp, Gala, Fuji, Lady Alice, SweeTango, or Pink Lady.
To store: Transfer cooled leftovers into a shallow airtight storage container and keep refrigerated for up to 3-4 days.
To freeze: Freeze your sheet pan sausage dinner in an shallow airtight freezer storage container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
To reheat: Place your sheet pan dinner (thawed if necessary) into a baking dish and warm in a 350°F oven for 10-15 minutes. Add a drizzle of water or chicken broth if needed to add moisture.
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