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About This Recipe
This Honey Mustard Chicken Sausage and Potato Sheet Pan is one of those dinners that makes getting a homemade meal on the table feel almost too easy. Everything roasts together on one sheet pan, and the honey mustard glaze adds just the right amount of sweet, tangy flavor to the chicken sausage and veggies.
I love this for a busy weeknight because there’s very little hands-on prep, but it still feels like a complete, satisfying dinner. The potatoes get crispy and golden, the broccoli gets those delicious roasted edges, and the caramelized chicken sausage adds so much flavor without any extra work. Plus, this sheet pan sausage and potato recipe also works great for meal prep!
For more easy sheet pan dinners, try my Sheet Pan Chicken Parmesan and Broccoli, Sheet Pan Chicken Sausage & Veggie Gnocchi, Sheet Pan Maple Dijon Salmon Dinner, Sheet Pan Steak and Potatoes, or Sheet Pan Cornflake Chicken Dinner.
Why You’ll Love This Honey Mustard Sausage and Potato Sheet Pan
- Minimal prep: Most of the cooking happens in the oven, so there’s very little hands-on work.
- Everything cooks on one pan: Protein, potatoes, and vegetables all come together for an easy dinner and minimal cleanup.
- Big flavor with simple ingredients: The sweet and tangy honey mustard dressing makes the whole meal extra flavorful.
- Perfect for busy weeknights: It’s hearty, filling, and easy to get on the table without a lot of fuss.
- Easy to customize: Swap the vegetables or use your favorite fully cooked chicken sausage to make it your own.
- Baby potatoes: I love baby potatoes because they cook quickly and get wonderfully crispy on the outside while staying fluffy inside. If using larger baby potatoes, halve or quarter them so the pieces are roughly the same size.
- Olive oil: You can also use avocado oil or your favorite cooking oil.
- Seasonings: Garlic powder, onion powder, salt, and pepper keep the seasoning simple while adding plenty of flavor.
- Chicken sausage: Use your favorite fully cooked chicken sausage. I used Amylu Caramelized Onion & White Cheddar, but any flavor you love will work.
- Broccoli florets: Fresh broccoli roasts beautifully on the sheet pan and adds a little freshness and color to the meal. Cut the florets into similar-sized pieces so they cook evenly.
- Red onion: Adds a little sweetness and a mild onion flavor as it roasts. Yellow or sweet onion can also be used.
- Honey mustard glaze: A simple combination of Dijon mustard, honey, olive oil, apple cider vinegar, and garlic powder creates a sweet, tangy glaze that brings everything together.
- Vegetable swap: Feel free to swap the broccoli for a broccoli medley (broccoli, cauliflower, and carrots) for extra color and variety! Just keep the total amount of vegetables the same.
- Change up the sausage: Use any pre-cooked chicken sausage you enjoy. Smoked, garlic, apple, or Italian-style chicken sausage would all be delicious.
- Use sweet potatoes: Swap the baby potatoes for cubed sweet potatoes for a slightly sweeter twist.
- Add more vegetables: Bell peppers, green beans, Brussels sprouts, or zucchini would also work well. Keep in mind that softer vegetables may need less roasting time.
- Make it spicy: Add a pinch of crushed red pepper flakes or a drizzle of hot honey to the glaze for a little heat.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 425°F. Spray a large sheet pan with cooking spray. Add the potatoes to the sheet pan. Toss with olive oil, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Arrange the potatoes in a single layer, cut-side down when possible.
3. Roast the potatoes for 20 minutes.
4. Meanwhile, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, and garlic powder in a small bowl.
5. Remove the sheet pan from the oven. Add the sliced chicken sausage, broccoli, and red onion.
6. Spray lightly with cooking spray and season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Toss everything together and spread into an even layer. Return the sheet pan to the oven and roast for 10 minutes.
7. Remove the pan from the oven and drizzle the honey mustard glaze over the sausage, potatoes, and vegetables. Toss until everything is evenly coated, then spread back into a single layer.
8. Roast for another 8–10 minutes, or until the potatoes are tender, the broccoli is roasted, and the honey mustard glaze is lightly caramelized. Keep a close eye on it during the final few minutes to prevent the glaze from burning. Toss once more before serving.
Store leftover chicken sausage, potatoes, and vegetables in an airtight container in the refrigerator for up to 3–4 days.
Reheat leftovers in the air fryer or oven at 400°F or until heated through. You can use the microwave for a quick option, but I prefer the oven or air fryer so the potatoes can crisp back up.
Helpful Tips
- Cut the potatoes evenly: Try to cut the potatoes into similar-sized pieces so they cook at the same rate. If some pieces are much larger than others, the smaller ones may become overdone before the larger pieces are tender.
- Give the potatoes a head start: Potatoes take longer to roast than the sausage and broccoli, which is why they go into the oven first. Don’t skip this step if you want tender potatoes with crispy edges.
- Don’t overcrowd the pan: Spread everything into as even a layer as possible. Overcrowding can cause the vegetables to steam instead of roast.
- Cut the sausage on the thicker side: Slicing the chicken sausage into rounds about ½-inch thick helps it stay juicy while still getting nicely browned around the edges.
- Watch the glaze: Because the honey contains sugar, the glaze can burn if left under high heat for too long. Keep an eye on everything during the final 8–10 minutes of roasting.
- Use a large sheet pan: A standard large rimmed baking sheet gives everything enough room to roast properly. If your pan is crowded, divide everything between two pans.
Can I use a different type of chicken sausage?
Yes! Any fully cooked chicken sausage will work in this recipe. Try smoked, garlic, Italian-style, or apple chicken sausage depending on the flavor you’re going for.
Can I use frozen broccoli?
Yes, although fresh broccoli will give you the best roasted texture. If using frozen broccoli, there’s no need to fully thaw it first, but you may want to pat off any excess moisture to help it roast rather than steam.
Can I make this sheet pan meal in an air fryer?
Yes, although you’ll likely need to work in batches depending on the size of your air fryer. The smaller cooking space can actually give the potatoes and vegetables a nice crisp texture. Cook according to your air fryer’s recommendations, adding the glaze toward the end so it doesn’t burn.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Honey Mustard Chicken Sausage and Potato Sheet Pan
Ingredients
Sheet Pan
- 20 oz. baby potatoes cut into 1-inch pieces
- 1 Tbsp. olive oil (15g)
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. salt divided
- 1/2 tsp. black pepper divided
- 12 oz. fully cooked chicken sausage sliced —I used Amylu Caramelized Onion & White Cheddar
- 12 oz small broccoli florets
- 1/2 medium red onion (80g) thinly sliced
Honey Mustard Glaze
- 3 Tbsp. Dijon mustard (45g)
- 2 Tbsp. honey (42g)
- 1 Tbsp. olive oil (15g)
- 1 Tbsp. apple cider vinegar (15g)
- 1/2 tsp. garlic powder
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Instructions
- Preheat the oven to 425°F. Spray a large sheet pan with cooking spray.
- Add the potatoes to the sheet pan. Toss with olive oil, garlic powder, onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange the potatoes in a single layer, cut-side down when possible.
- Roast the potatoes for 20 minutes.
- Meanwhile, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar and garlic powder in a small bowl.
- Remove the sheet pan from the oven. Add the sliced chicken sausage, broccoli and red onion. Spray lightly with cooking spray and season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Toss everything together and spread into an even layer.
- Return the sheet pan to the oven and roast for 10 minutes.
- Remove the pan from the oven and drizzle the honey mustard glaze over the sausage, potatoes and vegetables. Toss until everything is evenly coated, then spread back into a single layer.
- Roast for another 8–10 minutes, or until the potatoes are tender, the broccoli is roasted and the honey mustard glaze is lightly caramelized. Keep a close eye on it during the final few minutes to prevent the glaze from burning.
- Toss once more before serving.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
