Ingredients:

  • 12 oz precooked Italian chicken sausage, sliced into ½-inch rounds
  • 1 tbsp olive oil
  • 600g bell peppers (red, yellow, and orange), sliced into strips
  • 150g yellow onion, sliced into wedges
  • 150g baby potatoes, quartered
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper.
  2. Chop the bell peppers, onions, and potatoes into uniform sizes to ensure they roast at the same rate.
  3. In a large mixing bowl, combine the sliced chicken sausage, peppers, onions, and potatoes.
  4. Drizzle with olive oil and sprinkle with dried oregano, garlic powder, salt, pepper, and red pepper flakes. Toss thoroughly until evenly coated.
  5. Spread the mixture onto the baking sheet in a single layer, ensuring sausage rounds are not overlapping.
  6. Roast for 20-25 minutes until the peppers have charred, blackened edges and the sausages are mahogany-colored and sizzling.