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Sheet Tray Italian Chicken Sausage Bake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Ingredients
- 1 pound mild or hot ground Italian chicken sausage
- 1 pound 4-5 small to medium sized new potatoes, cut into quarter wedges
- 1 medium bell pepper seeds and top removed and sliced into 1 inch thick strips
- 1 medium red or yellow onion sliced in half and sliced into wedges
- 1 bulb fresh fennel tops and stalks chopped off (save some of the feathery greens for garnish!), sliced in half and then cut into wedges
- 1 medium lemon sliced into rounds
- 1 head garlic sliced in half horizontally
- 1 teaspoon fennel seeds crushed or coarsely chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- olive oil for drizzling about 1/4 cup total
Instructions
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Preheat oven to 400.
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On a large baking tray, combine the potatoes, onion, fennel, garlic halves and lemon slices. Drizzle with the olive oil and toss to coat evenly. Season with the fennel seeds, sea salt and black pepper.
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Place the dressed vegetables into the oven and bake for 20 minutes.
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Meanwhile, split the chicken sausage meat in half, then split each half again. From each quarter, roll out three meatballs, for a total of 12 meatballs.
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After the initial 20 minutes, take the sheet tray out, toss the vegetables around a little bit, then snuggle the meatballs onto the tray. Try to get them to touch the tray itself so they all cook evenly. Bake for another 20 minutes.
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After these 20 minutes, take the sheet tray out, turn the oven to broil, adjust your baking rack so it’s at its highest level and place the tray back into the oven to broil for 3-5 minutes. Keep a close eye on at this time! You’re looking to brown the potatoes and meatballs specifically.
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Take the tray out and allow to cool for 10 minutes before serving. Garnish with chopped fennel frond, extra olive oil if needed and even a squeeze of fresh lemon juice if you like!