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One-Pan Oven Roasted Sausage and Potatoes
One-Pan Oven-Roasted Italian Sausage and Potatoes is one of those classic Italian-American dinners that never disappoints. Juicy sausage, golden potatoes, sweet peppers, onions, and tomatoes roast together with garlic and rosemary, creating the most flavorful pan juices. It’s simple, hearty, and exactly the kind of comfort food I grew up loving.
This is the dinner I make when I want something homemade but don’t feel like standing over the stove all night. Everything goes into one baking dish, the oven does most of the work, and my family gets a meal that tastes like I spent hours making it. And you already know I’m serving it with crusty Italian bread to soak up every last drop of those juices!
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Equipment
Ingredients
- 12 Italian sausage links mild or hot
- 1½ lbs baby potatoes halved or quartered
- 1 large yellow onion cut into wedges
- 1 –2 bell peppers cut into large pieces
- 1 cup cherry tomatoes
- 3 tbsp olive oil plus more for drizzling
- 4 garlic cloves minced
- 2 sprigs fresh rosemary
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt or to taste
- ¼ tsp black pepper
- 1 cup chicken broth
Instructions
- Preheat the oven. Preheat your oven to 425°F.
- Prepare the vegetables. In a large oven-safe baking dish, combine the potatoes, onion, bell peppers, and cherry tomatoes. Add olive oil, garlic, rosemary, onion powder, garlic powder, salt, and pepper. Toss until evenly coated.
- Add the sausage. Arrange the Italian sausage links directly on top of the vegetables. Drizzle lightly with additional olive oil.
- Roast. Bake uncovered for 30 minutes, until the vegetables begin to soften and develop golden edges.
- Add the broth. Carefully remove the baking dish from the oven. Toss the vegetables in the pan juices and flip the sausage. Pour in the chicken broth.
- Finish cooking. Return to the oven and roast for another 15–20 minutes, or until the potatoes are fork-tender and the sausage reaches an internal temperature of 160°F for pork sausage or 165°F for chicken or turkey sausage.
- Serve. Spoon the flavorful pan juices over the sausage and vegetables and serve warm!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. This reminds me of my childhood so much and I absolutely love it!
Tips for Making This Recipe
- Cut your potatoes evenly. Make sure the potatoes are roughly the same size so they cook evenly. Smaller pieces get those crispy, golden edges while staying tender on the inside.
- Make it your own. Use mild or hot Italian sausage, swap in chicken sausage, or add zucchini and mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Don’t overcrowd the pan! Give the sausage and vegetables enough room to roast rather than steam. Use a large baking dish or roasting pan to get those beautifully caramelized edges and maximum flavor.
Frequently Asked Questions
Can I use chicken or turkey sausage instead of Italian sausage?
Do I need to boil the potatoes before roasting?
Can I make this recipe ahead of time?
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