Chicken Sausage Potato and Broccoli Roast
A one-pan dinner of browned chicken sausage, crisp-edged russet potato, broccoli, and bell pepper with a simple oregano and garlic seasoning.
- Calories
- 535
- Protein
- 27g
- Carbs
- 52g
- Fat
- 24g
Per serving
Ingredients
For 4 servings · 50 min total
- chicken sausagesliced into rounds12 oz
- russet potatocut into 1-inch cubes24 oz
- broccoli floretscut into bite-size pieces12 oz
- bell peppercut into 1-inch pieces2
- yellow onioncut into 1-inch pieces1/2
- canola oil8 tsp
- garlic powder1 tsp
- dried oregano1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Cut the russet potato into 1-inch cubes, cut the broccoli florets into bite-size pieces, cut the bell pepper and yellow onion into 1-inch pieces, and slice the chicken sausage into rounds.
- Do not rinse the chicken sausage. Pat it dry, season it with part of the kosher salt and black pepper, and wash your hands with soap and water after handling it.
- Heat the oven to 425F. Toss the potato, bell pepper, and onion with the canola oil, garlic powder, dried oregano, and remaining salt and pepper on a large baking sheet. Spread them in one layer and roast for 20-25 minutes, until the potatoes are beginning to brown and are nearly fork-tender.
- Add the broccoli and chicken sausage to the baking sheet and toss everything together. Roast for 10-15 minutes, until the broccoli is crisp-tender, the sausage is browned, and the thickest piece of sausage reaches 165°F (74°C).
- Taste the vegetables and adjust with salt and pepper. Serve hot.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.