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From our kitchen

Mediterranean Sheet-Pan Chicken and Sausage

From our kitchen · October 23, 2026

Mediterranean Sheet-Pan Chicken and Sausage, served at the table
AI illustration

A sheet-pan dinner sounds as if it ought to use one pan. I sometimes use two. I'd rather wash an extra tray than spend dinner wondering why the vegetables are pale and sitting in a puddle.

This one has chicken, smoked sausage, peppers, and red onion, with oregano and lemon. The sausage is already cooked, so I add it after the chicken and vegetables have had a head start. It browns without getting leathery, and the peppers keep a little of their shape.

Leave space between things. That's most of the secret. The other part is checking the chicken instead of deciding it's done because the peppers look ready. Once it reaches 165°F, I squeeze lemon over the hot pan and add the olives.

We eat it with bread when I remember to buy some. Rice is good too. The pan juices are worth having something to catch them with. Someone always drags a piece of bread around the plate before handing it over, which makes me feel that dinner has been properly appreciated.

Serves
4–6
Prep
20 min
Cook
25 min
Total
45 min

Ingredients

  • 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces

  • 8 ounces fully cooked smoked chicken or pork sausage, sliced ½ inch thick

  • 2 bell peppers, cut into 1-inch pieces

  • 1 red onion, cut into thick wedges

  • 2 tablespoons olive oil

  • 2 teaspoons dried oregano

  • ½ teaspoon garlic powder

  • ¾ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ½ cup pitted olives

  • 1 lemon, half juiced and half cut into wedges

Directions

  1. 1

    Heat oven to 425°F. Line one very large or two regular rimmed baking sheets with parchment.

  2. 2

    Toss chicken, peppers, and onion with oil, oregano, garlic powder, salt, and pepper. Spread with space between pieces. Keep raw chicken and its utensils away from ready-to-eat food.

  3. 3

    Roast 15 minutes. Carefully turn the chicken and vegetables, add sausage, and roast 10–15 minutes more, until the thickest chicken piece reaches 165°F.

  4. 4

    Add olives and lemon juice and toss gently on the sheet. Serve with lemon wedges.

One family tip

If the pan is crowded, split everything between two trays and rotate them halfway through cooking.

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