Chicken Apple Sausage & Sweet Potato Sheet Pan

Prep Time	Cook Time	Total Time
15 min	30 min	45 min

Introduction

This chicken apple sausage and sweet potato sheet pan dinner is the kind of cozy, savory-sweet meal everyone loves.

Everything roasts together on one pan, so you get caramelized veggies, juicy sausage, and almost no cleanup.

It is perfect for busy weeknights, meal prep, or any time you want a comforting dinner without much effort.

Prep mode (keeps screen active)

Preheat the oven and prep the pan

Preheat your oven to 400°F with a rack in the middle position.
Line a large rimmed sheet pan with parchment paper for easier cleanup and less sticking.
Prep the vegetables and sausage

Peel the sweet potatoes and cut them into 1-inch cubes so they cook evenly.
Slice the yellow and red onions into chunky wedges so they hold some texture in the oven.
Cut the chicken apple sausage into 1-inch rounds for nice browned edges.

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Season everything

Add the sweet potatoes, onions, and sausage to a large bowl.
Drizzle with the olive oil and sprinkle on the chicken bouillon, garlic powder, smoked paprika, thyme, and black pepper.
Toss very well so every piece is lightly coated with oil and seasoning.
Arrange on the sheet pan

Spread the mixture out on the prepared sheet pan in an even layer.
Make sure the sweet potato cubes have some space around them so they roast instead of steaming.
Roast and stir

Roast for 15 minutes, then carefully stir everything and spread it back into an even layer.
Continue roasting for another 15 to 20 minutes, until the sweet potatoes are tender and the sausage is nicely browned.
If you like extra color, broil for 2 to 3 minutes, watching closely so nothing burns.

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Season to taste and serve

Taste and add a pinch more pepper or a little salt if needed, since bouillon can be salty.
Serve hot straight from the pan, or with a simple green salad or steamed green beans on the side.

Swap chicken apple sausage for turkey sausage: Use a mild turkey sausage with a hint of sweetness, like apple or maple, to keep similar flavors. The texture stays juicy, and the pan still gets those tasty browned edges.
Use butternut squash instead of sweet potatoes: Peel and cube butternut squash the same size as the sweet potatoes for even roasting. It brings a slightly nuttier flavor and a softer texture while keeping that lovely orange color.
Swap olive oil for melted ghee or avocado oil: Melted ghee adds a buttery, rich flavor that complements the sausage and sweet potatoes beautifully. Avocado oil is great for high-heat roasting and gives a very clean, neutral finish.

Preheat the pan for better browning: Slide the empty sheet pan into the oven while it preheats for extra sizzle when the food hits. This helps the sweet potatoes start crisping instead of slowly steaming.
Cut everything the same size: Aim for 1-inch sweet potato cubes and similar-sized sausage pieces so everything cooks through at the same time. Smaller pieces can burn before the potatoes turn tender.
Do not crowd the pan: If your sheet pan looks packed, divide the mixture between two pans for better airflow. Crowding leads to steaming and pale, soft vegetables instead of caramelized edges.
Boost the flavor with a finishing touch: Right before serving, squeeze a little fresh lemon over the pan to brighten the sweet and savory flavors. A light drizzle of maple syrup also pairs beautifully with the smoked paprika and sausage.
Make it a complete meal: Toss some baby kale or spinach onto the hot pan right after roasting and let it wilt slightly. This adds greens without dirtying another pan.

How can I tell when the sweet potatoes are done?: Pierce a cube with a fork; it should slide in easily with no crunch but still hold its shape. Taste one piece if you are unsure, and roast longer in 3 to 5 minute bursts.
My vegetables turned out soggy instead of browned; what went wrong?: Usually the pan was too crowded or the oven temperature was lower than 400°F. Next time, use a larger sheet pan, keep everything in one layer, and confirm your oven temperature with an thermometer.
Can I prep this ahead for busy weeknights?: Yes, you can cut the vegetables and sausage up to one day ahead and refrigerate them separately. Toss with oil and seasonings right before roasting so the salt does not draw out too much moisture.
How should I store and reheat leftovers?: Cool completely, then refrigerate in an airtight container for up to four days. Reheat on a sheet pan at 375°F until hot, which brings back some crispness. The microwave works too, but the texture will be softer.

This sheet pan dinner is delicious as is, but it also welcomes little touches to match your mood.

Try serving it over garlicky mashed potatoes, or tuck everything into warm pita with mustard for a fun handheld version.

For brunch, add fried or poached eggs on top and a side of fruit for a cozy, diner-style plate.

Linda, Charlottetown: This came out pretty tasty and made an easy weeknight dinner, though the flavors were just okay for us. I was a bit confused by the bouillon step since it doesn’t say whether to use powder or crushed cubes, so I wasn’t sure about the exact amount. — 3 ★

Eunice: Glad it made an easy weeknight dinner, Linda! For the bouillon, use **1 tsp granulated (powder) chicken bouillon** as written; if you only have cubes, crush it and measure **1 tsp**, and I’ll double-check the wording to make that clearer.