• Heat oven to 425°. Toss first 5 ingredients with 1 tbsp oil, 1/4 tsp pepper and 1/8 tsp salt, and spread onto a sheet pan. Toss chicken with 1 tbsp oil, 1/4 tsp pepper, 1/4 tsp salt and the Italian seasoning. Add to pan along with sausages.

  • Roast 35 minutes, turning sausages halfway through.

  • Cut sausages on the diagonal into 1/2-inch-thick slices. Divide veggies and sausage among 5 plates, and top each with 2 pieces of chicken. Serve with bread, if desired.


This recipe calls for a sheet pan that should measure around 18 x 13 inches with a 1-inch-high edge. We like the heavy nonstick pans made by OXO and USA Pan (about $25).

Nutrition Facts

471 calories; 24 g total fat; 787 mg sodium. 14 g carbohydrates; 52 g protein;