Hey, I’m glad you’re here!
I’ll be honest with you. When I first moved out, I was not cooking. Between school, starting my career, running a company, and making sure my dogs were fed (they always ate before I did), dinner was whatever drive-thru was closest. I knew the Chick-fil-A menu better than anything in my own fridge.
And the times I did try to get it together? I’d make a plan, forget the grocery list on the counter, buy stuff I already had, and by Wednesday I’d be too tired to deal with any of it. So I’d go out anyway, and a few days later I’d be throwing away vegetables I paid for and never touched. If any of that sounds familiar, you’re in the right place (welcome, fellow misfits!).
This sheet pan dinner is one of the recipes that actually stuck for me, and I think it’s because it asks so little. One pan. A few ingredients. About 10 minutes of real work. The sausage is already cooked, so there’s no guessing whether it’s done. You get the potatoes going first, toss everything else on top, set a timer, and walk away. I usually spend that time hanging out with my dogs, and by the time they’ve lost interest in me and crashed for a nap, dinner’s ready.
A few things that make it even easier:
- Buy the frozen peppers and onions. Seriously!!! If chopping is what’s going to stop you from cooking tonight, skip it. (I’m not grading you!)
- Line the pan with foil. Cleanup becomes crumpling it up and tossing it. (aka, no dishes left out for days)
- Make the full batch. Tomorrow you can throw the leftovers in a wrap or over rice, and that’s one less decision you have to make.
It’s not fancy, and it’s not trying to be… It’s just a real dinner that works on the days when your brain doesn’t feel like cooperating. I hope it helps you the way it helped me!
Justin (+ Benny & Frankie)
Ingredients
- 1 lb baby potatoes , halved
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- .5 tsp black pepper
- 2 bell peppers , cut into strips
- 1 red onion , cut into wedges
- 12 oz pre-cooked chicken sausage , sliced into coins
Steps
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Gather everything: Before turning anything on, pull out: 1 large sheet pan, a big mixing bowl, a knife, a cutting board, and every ingredient. Lining the pan with foil or parchment means almost no cleanup.
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Preheat oven: Set the oven to 425°F. It heats while you prep, so no waiting.
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Prep everything: Halve 1 pounds baby potatoes, halved. Cut 2 bell peppers, cut into strips into strips. Cut 1 red onion, cut into wedges into wedges. Slice 12 ounces pre-cooked chicken sausage, sliced into coins into coins. Keep the potatoes in their own pile.
- all baby potatoes, halved
- all bell peppers, cut into strips
- all red onion, cut into wedges
- all pre-cooked chicken sausage, sliced into coins
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Season potatoes: In the bowl, toss 1 pounds baby potatoes, halved with half the 3 tablespoons olive oil and half the 1 teaspoons salt, 1 teaspoons garlic powder, 1 teaspoons smoked paprika, and 0.5 teaspoons black pepper. Spread on the pan, cut side down.
- 1.5 olive oil
- .5 salt
- all garlic powder
- all smoked paprika
- all black pepper
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Roast potatoes first: Potatoes go in alone because they take longer. Roast 15 minutes.
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Season the rest: While potatoes roast, toss 2 bell peppers, cut into strips, 1 red onion, cut into wedges, and 12 ounces pre-cooked chicken sausage, sliced into coins in the same bowl with the remaining oil and seasonings.
- 1.5 olive oil
- .5 salt
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Add everything and roast: Pull out the pan, dump the sausage and vegetables on top of the potatoes, spread it out. Roast 20 minutes. Hands-off again.
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Check and serve: Done when the potatoes are fork-tender and the edges of the peppers are browned. If the potatoes are still firm, give it 5 more minutes. Serve straight from the pan.