Ingredients:

  • 1 lb chicken sausage, sliced into ½-inch rounds
  • 1½ lbs baby gold potatoes, quartered into bite-sized pieces
  • 300g bell peppers, chopped into 1-inch chunks
  • 110g yellow onion, cut into thick wedges
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the 1 lb sliced chicken sausage, 1½ lbs quartered baby gold potatoes, 300g chopped bell peppers, and 110g yellow onion wedges.
  3. Drizzle the mixture with 3 tbsp olive oil and sprinkle with 1 tsp dried oregano, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper; toss until every piece is evenly coated.
  4. Spread the ingredients in a single layer across the baking sheet, cooking in batches if they do not fit in one layer to avoid steaming.
  5. Bake for 25 minutes until the potatoes are fork-tender and the chicken sausage has chestnut brown edges and reaches a safe internal temperature of 165°F (74°C).
  6. Remove the pan from the oven and let the dish rest for 5 minutes to allow juices to redistribute before serving.