Sheet Pan Chicken and Sausage
Sheet pan chicken and sausage is an easy, one-pan meal loaded with juicy chicken, smoky sausage, tender potatoes, and fresh green beans.
Servings: 6 Servings
Ingredients
- 3 chicken breasts, boneless skinless, cut into 1-inch chunks
- 24 ounces sausage kielbasa or smoked sausage, sliced ¼ -½ -inch thick
- 2 pounds baby creamer potatoes, washed, sliced in half
- 3 cups fresh green beans, trimmed, cut in half or thirds
- 1 cup onions, diced
- ¼ cup vegetable oil
- ¼ cup butter, melted
- 1 teaspoon Slap Ya Mama® seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400° and line a large baking sheet with aluminum foil.
- Wash creamer potatoes, cut them in half, and add to a large bowl.
- Trim fresh green beans and add to the bowl with the potatoes.
- Next, add the chicken, sliced sausage, all of the seasonings, and the onions. Stir to combine.
- Melt butter and pour the butter and oil over the chicken and sausage mixture. Stir to coat.
- Add the chicken mixture to the prepared baking sheet and spread out in an even layer.
- Bake for 45-50 minutes, or until the chicken is thoroughly cooked and the potatoes are tender.
- Carefully remove from the oven and enjoy!
Notes
Tips
- Cut the ingredients into uniform sizes so they cook evenly.
- Spread everything out into an even layer to help the ingredients roast instead of steam.
- It's important to use fresh green beans. Canned or frozen green beans get mushy.
- Lining your baking sheet makes cleanup easy and helps the ingredients roast.
- Avoid using russet potatoes. They get too mushy as they cook.