I’ve always been a little iffy about chicken sausage. I’ve tried it a few times and it’s just been lackluster so I didn’t really have high hopes for this recipe. It proved me wrong, though – it was really delicious. I love that there’s so little prep – just a little chopping and then it can be popped in the oven.

Served with a big green salad and some crusty bread, it’s a great meal.

Roasted Potatoes, Chicken Sausage and Peppers
(from SkinnyTaste)
Serves 2

2 large potatoes, diced
1/2 medium onion, peeled and quartered, layers separated
1 red bell pepper, seeds removed and cut into 1 inch pieces
2 t. extra virgin olive oil
Salt and pepper to taste
1 t. chopped fresh rosemary
1/2 t. garlic powder
2 links of Italian chicken sausage, coin sliced

Preheat oven to 375F degrees. Spray a large baking sheet with non-stick spray and set aside.

In a large bowl, combine potatoes, peppers, onions, olive oil, salt, pepper, rosemary and garlic powder. Toss to coat.

Spread on the baking sheet and bake for 15 minutes.

Stir the vegetable on the baking sheet and add the sausage. Bake for 35 minutes more, stirring one additional time.