This chicken sausage sheet pan dinner is super simple and delicious! Buttered corn ribs, caramelized chicken sausage, and roasted veggies all cook at the same time.
Sheet Pan Dinners:
I'm a big fan of sheet pan dinners. Sometimes I just want something that doesn't involve babysitting the stove.
This chicken sausage sheet pan dinner is one I threw together for me and my husband. He loves chicken sausage and I love corn ribs. It felt like the perfect mashup. Spoiler alert: it was!
If you haven't tried corn ribs yet, you're in for a treat!
Key Ingredients:
- Chicken Sausage - Not breakfast sausage! You can use any flavor you like, but I highly recommend apple. It paired so well with the sweet corn and roasted veggies.
- Red potatoes - Gold potatoes are a good choice too! Just be sure to cut them into smaller chunks so they cook all the way through.
- Broccoli - My head of broccoli was small. If yours is large, don't use the whole thing. Too many veggies won't fit on the pan!
- Bell pepper - I used orange, but red or yellow work great too. They're naturally sweeter than the green ones.
- Corn - Yellow and white corn taste the same! But I like to use one of each for the color variation.
- Butter - I always buy unsalted butter and add my own salt. If you have salted butter, just omit the salt from the corn rib butter.
- Spices - I highly recommend ancho chile powder! It boasts sweet and smoky vibes that taste good on everything!
How to Make this Sheet Pan Dinner:
This sheet pan dinner is SO easy! The hardest part is cutting the corn into ribs. But it feels so worth it to me.
1. Make the corn ribs
- Cut the corn into "ribs". To do this, cut the ends off both sides of the corn, then cut it in half horizontally.
- Stand the half up on the cutting board. Carefully cut through the corn vertically.
- Place the flat side of the corn onto the cutting board. Cut in half vertically. Repeat with the remaining corn. You should get 16 ribs.
- In a medium bowl, mix the softened butter, ancho powder, kosher salt, and a squeeze of lemon juice.
- Use your fingers to slather the butter onto each corn rib. Assemble the corn ribs on the left side of the sheet pan.
2. Add the sausage & veggies
- Slice the sausage into ½-inch thick slices.
- Prep the veggies. Cut the broccoli into florets. Slice the bell pepper and cut the potatoes into small chunks.
- In a large bowl, toss the veggies with the olive oil and spices.
3. Roast until caramelized
- Assemble the chicken sausage slices down the middle of the sheet pan. It's okay if they overlap some!
- Dump the veggies on the right side of the pan and use a spatula to spread them out.
- Place the sheet pan in the oven and cook at 425 for 25 minutes.
- Use a spatula to stir the caramelized sausage and the veggies. Cook for 15 more minutes, or until the potatoes are cooked through.
What kind of chicken sausage should I use?
Any kind of chicken sausage works great, except for breakfast sausage. I used apple and gouda chicken sausage. The sweet apples complemented the savory veggies and sweet corn.
Storage Tips:
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in a hot skillet with a little bit of olive oil or in the microwave until warm throughout.
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Chicken Sausage Sheet Pan Dinner
This chicken sausage sheet pan dinner is super simple and delicious! Buttered corn ribs, caramelized chicken sausage, and roasted veggies all cook at the same time.
Equipment
- Sheet pan
- Cutting board
- santoku or chef's knife
Ingredients
- 12 ounces apple chicken sausage I used apple and gouda
- 1 small head of broccoli
- 1 small bell pepper yellow or orange
- 10 ounces red potatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- freshly cracked black pepper
For the corn ribs:
- 2 ears of corn
- 4 tablespoons unsalted butter, softened
- ¼ teaspoon ancho Chile powder
- ¼ teaspoon kosher salt
- ½ lemon
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Grab a sheet pan and set it aside.
For the corn ribs:
- First, make the corn ribs. In a medium bowl, mix the softened butter, ancho Chile powder, salt, and a squeeze of lemon juice.
- Remove the husk from the corn cobs. Cut the ends off of the corn cobs. Cut them in half horizontally. Place the flat edge of the corn on the cutting board and cut down the center. Place the flat side down again and cut in half vertically. You should have 16 corn ribs.
- Use your hands to slather some butter on each corn rib. Place the corn ribs on the left side of the sheet pan. You can place them close together.
For the sheet pan dinner:
- Slice the chicken sausage into ½-inch thick slices. Cut the red potatoes into ½-inch chunks. They should be small so they fully cook.
- Cut the small head of broccoli into florets. If the head of broccoli is very large, only use half the florets. Cut the bell pepper into slices.
- In a large bowl, toss the broccoli florets, bell pepper slices, and potato chunks with the olive oil, kosher salt, onion powder, garlic powder, oregano, and freshly cracked pepper.
- Arrange the chicken sausage slices in the middle of the sheet pan, next to the corn ribs. Spread the veggies on the right side of the sheet pan.
- Place the sheet pan in the oven and cook for 25 minutes. Remove the pan from the oven and carefully stir the chicken sausage and the veggies. Cook 10 to 15 more minutes, until the potatoes are cooked through.
Nutrition
Calories: 461kcalCarbohydrates: 37gProtein: 21gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 83mgSodium: 1447mgPotassium: 1018mgFiber: 7gSugar: 9gVitamin A: 2570IUVitamin C: 191mgCalcium: 90mgIron: 3mg
Tried this recipe?Let us know how it was!
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