Perfect for busy weeknights.
This Honey Mustard Chicken Sausage Sheet Pan Dinner is the kind of recipe you need to make weeknights a little easier without sacrificing flavor and a balanced meal. Everything roasts together on one pan with a homemade honey mustard sauce that’s tangy and just slightly sweet. The chicken sausage gets golden, the vegetables caramelize, and a squeeze of fresh lemon at the end ties everything together.
Sheet Pan Meals
There are a few key things I have learned that can make or break a sheet pan dinner.
One of them being using a large enough pan to ensure everything has room to breathe and caramelize instead of steam on top of each other. Using high enough heat and the right amount of oil is also a factor.
I really enjoy chicken sausage for sheet pan dinners to avoid overcooking the veggies while trying to make sure the meat gets to temperature since chicken sausage is fully cooked.
The other fantastic thing is how interchangeable sheet pan dinners are. You can swap for sweet potatoes, white onion, no onion, the flavor of chicken sausage, different veggies, the list goes on!
Sheet pan dinners are very easy as long as the right ratios are there!
Ingredients
We’re using simple produce staples and pantry staples for this one!
Ingredients
- chicken sausage – I use the apple chicken sausage for this recipe
- baby gold potatoes – chopped small to ensure they cook fully
- red onion – you can replace for a sweet onion
- broccoli – fresh
- lemon – for finishing
Sauce Ingredients
- dijon mustard
- honey
- apple cider vinegar
- olive oil
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper
- garlic powder
- onion powder
How to Make a Chicken Sausage Sheet Pan Dinner
- Make the Honey Mustard Sauce: In a small bowl, whisk together the olive oil, Dijon mustard, honey, vinegar, salt, pepper, garlic powder, and onion powder until smooth.
- Roast the Potatoes: Add the chopped potatoes to a large sheet pan, toss with a small amount of the honey mustard sauce, and roast until they begin to soften.
- Toss Remaining Ingredients Together: In a bowl, toss the sliced chicken sausage, broccoli, and red onion with the remaining honey mustard sauce until evenly coated.
- Combine: Add everything else to the sheet pan with the slightly cooked potatoes and spread into an even layer so the vegetables roast.
- Cook and Finish: Roast until the potatoes are fork tender, the sausage is browned, and the vegetables are crispy. Finish with a squeeze of fresh lemon right before serving.
What to Serve with Chicken Sausage Sheet Pan Dinner
The best part of sheet pan dinners is you have everything on one pan! Your protein, veggie, and carb! I typically serve this apple chicken sausage sheet pan dinner with a side of my favorite honey mustard dipping sauce and call it done.
If you want to stretch it further, serve it with buttered rice or crusty bread.
Cod Oreganata is another quick dinner idea for when you’re short on time.
How to Make Chicken Sausage Sheet Pan Dinner Ahead of Time
Chop the vegetables and slice the sausage ahead of time. Store in an airtight container in the fridge until you’re ready to cook. You can also mix the honey mustard sauce in advance.
Baked Ziti is another great make ahead option.
Equipment I Use to Make Chicken Sausage Sheet Pan Dinner
- XL Sheet Pan – large enough to ensure everything is evenly spread out on the pan
- End Grain Wood Cutting Board – one of my favorite cutting boards
- Parchment Paper – the unbleached parchment paper I keep rebuying!
Frequently Asked Questions
Can I use different vegetables?
Yes! Brussel sprouts would work great. Just watch everything is fully cooked!
Why am I not seeing any browning or caramelization?
Ensure you have everything in an even layer and a large enough baking sheet to give everything space to brown. If everything is overlapping it will steam instead of brown.
Why do we cook the potatoes first?
Starting the potatoes before everything else ensures even cooking. Potatoes take longer to cook than our other ingredients.
Print
Chicken Sausage Sheet Pan Dinner
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
- 12 oz apple chicken sausage, sliced into rounds
- 1 lb baby potatoes, halved or quartered depending on size
- 2 cups raw broccoli florets
- ½ large red onion, sliced
- Lemon, for finishing
Honey Mustard Sauce
- 3 tablespoons olive oil
- 2 tablespoons dijon mustard
- 1½ tablespoons honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat your oven to 425°F. Line an extra-large sheet pan with parchment paper.
- Whisk together 3 tablespoons of olive oil, 2 tablespoons dijon mustard, 1½ tablespoons honey, 1 teaspoon apple cider vinegar, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder until fully combined.
- Add the halved baby potatoes to the sheet pan. Toss with about 1 tablespoon of the honey mustard sauce and spread into an even layer.
- Roast the potatoes for 15 minutes to give the potatoes a head start.
- Remove the pan from the oven and add the sliced apple chicken sausage, broccoli florets, and the sliced red onion.
- Drizzle the remaining honey mustard sauce over everything. Toss well to coat, then spread into an even layer. Avoid overcrowding to ensure everything cooks evenly and caramelizes.
- Roast for 10 minutes and stir. Bake for another 10-15 minutes until the potatoes are tender, sausage is browned, and broccoli has crispy edges. Broil for 1-2 minutes for extra color and caramelization as needed.
- Finish with a squeeze of fresh lemon juice right before serving!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Oven
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