This simple recipe is made with chicken sausage (recommendations below), chunks of tart Granny Smith apple, baby potatoes, and thin-sliced shallots, all tossed with a little olive oil, honey, and fresh thyme and roasted to golden brown perfection. It couldn’t be easier, but it sure is satisfying!
Sheet pan dinners are an easy way to create a well-rounded meal with minimal fuss, and because we’re big fans of sweet and savory flavor combos, this recipe is one of our favorites. However, we do like to add a green veggie element to the meal. A salad is always an obvious choice, but roasted Brussels sprouts are our go-to to serve with this dish. They pair well with the other ingredients and you can pop them in the oven just a few minutes ahead of the potatoes and have everything ready to serve at the same time.
Key Ingredients and Substitutions
- Chicken sausage: We recommend using chicken and apple sausage for this dish. We’ve tried two different brands; Al Fresco and Aidell’s. Both are all-natural and contain bits of dried apple, which enhances the overall flavor of the dish. Aidell’s sausage is smoked and adds a contrasting note as well. Al Fresco’s chicken sausage is not smoked and is a little lighter in texture, and somewhat lower in fat and sodium. Either one works well for this recipe, however, just about any type of mild chicken or turkey sausage you like will be fine. This includes mild Italian chicken sausage – just adjust your roasting time to be sure it’s cooked through.
- Baby potatoes: We make roasted baby potatoes all the time. They’re a super-easy, versatile side dish that can take on a wide variety of seasonings. We usually buy baby yellow potatoes and seasoned with honey and fresh thyme, they pair with the sausage and apples in this one-dish dinner very nicely.
- Apples: Tart apples are the right choice for this dish and Granny Smith are the quintessential favorite in that department. They hold up well when roasted and offer the perfect, not-too-sweet balance to the sausage.
- Shallots: With a mild flavor that’s a cross between garlic and onion, shallots are a nice complement to this dish. Thin slices of sweet onion can be substituted.
- Honey: A small amount of honey aids in caramelizing the apples, helps the thyme adhere to the other ingredients, and adds an extra hint of sweetness. If you’d like a slightly different flavor, try using maple syrup.
- Thyme: We recommend using fresh thyme for this recipe as its distinctive, earthy flavor complements all the other ingredients beautifully. Thyme can be kept for a week or more in the refrigerator if stored properly. Just wrap it loosely in a slightly damp paper towel, place it in a plastic bag, and tuck it into your vegetable crisper.
How to Make Chicken Sausage, Apples and Potatoes
This is an overview of how this dish is made. Detailed measurements, ingredients, instructions, and times are available in the printable version of the recipe below.
Par-cook the potatoes: Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Toss the potatoes with a little olive oil, arrange them on the baking sheet, and sprinkle with salt. Roast for 10 minutes.
Prepare the sausage and apples: While the potatoes roast, whisk olive oil and honey together in the bottom of a mixing bowl. Add the sausage, apples, shallot, and fresh thyme. Season with a bit of freshly ground black pepper and toss to combine.
Finish roasting: Remove the potatoes from the oven and add them to the bowl with the other ingredients. Combine again, then arrange everything on the baking sheet in a single layer. Roast for an additional 15 minutes, or until the potatoes and apples are tender and the sausage is heated through.
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Chicken Sausage and Apple Sheet Pan Dinner
- 1 pound chicken sausage, cut into 1-inch pieces (see notes for recommendations)
- 1 lb baby potatoes, halved or quartered (depending on size)
- 2 Granny Smith apples, peeled, cored and cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1 tablespoon honey
- 1 shallot, thinly sliced
- 1 tablespoon fresh thyme leaves
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Toss the potatoes with one tablespoon of olive oil, and arrange them on the baking sheet. Sprinkle with salt and roast for 10 minutes.
- While the potatoes roast, whisk the remaining tablespoon of olive oil together with the honey in the bottom of a large mixing bowl. Add the sausage, apples, sliced shallot, and thyme leaves. Season with a bit of freshly ground black pepper and toss to combine.
- After 10 minutes, remove the potatoes from the oven and add them to the bowl with the other ingredients. Combine well, then return everything to the baking sheet and arrange in a single layer.
- Roast for an additional 15 minutes, or until the potatoes and apples are tender and the sausage is heated through.