Sheet-Pan BBQ Chicken Sausage Tray

Ingredients

• 220 g chicken sausage
• 260 g baby potatoes
• 1 large bell pepper
• 1 small red onion
• 120 g corn
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp BBQ sauce
• 2 tbsp chopped parsley
• to serve pickles

Method

1. Step 1

   Preheat the oven to 220°C and line a large sheet pan with baking paper.

2. Step 2

   Halve the 260 g baby potatoes, toss them with a little oil and salt, and roast them until golden and tender.

3. Step 3

   Slice the 220 g chicken sausage into thick coins so the cut sides can brown nicely.

4. Step 4

   Slice the bell pepper into thin strips (1 large), slice the red onion thinly (1 small), and drain the corn (120 g).

5. Step 5

   Toss the chicken sausage with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika. Spread it on the tray with the vegetables, keeping the pieces in a single layer.

6. Step 6

   Roast everything until the vegetables are tender and the protein is cooked through. As a guide, fish usually needs 10 to 12 minutes, while chicken, tofu, or meatballs usually need 15 to 20 minutes.

7. Step 7

   While the tray bakes, mix the ingredients for the BBQ glaze so it is ready to spoon over at the end.

8. Step 8

   Divide the tray bake between plates, spoon over the sauce or pan juices, and finish with parsley and pickles.