Sheet pan barbecue chicken and sausage. Chicken sausages, apple, onion, and cabbage make this family-friendly, one-pan dinner just perfect for any easy and quick low-carb meal. I used a desert apple red onion lemon juice instead of vinegar I had to use a smoked sausage from the deli as I couldn't find chicken sausages this recipe was. In this easy Honey Barbecue Sausage Sheet Pan Dinner; Potatoes roast with turkey smoked sausage, green beans and onions in a simple honey barbecue And if you give this Honey Barbecue Sausage Sheet Pan Dinner recipe a try, let me know!

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Ingredients of Sheet pan barbecue chicken and sausage

  1. Prepare 6 of frozen mini corn on the cob.
  2. You need 1 of bell pepper.
  3. Prepare 2 of zucchinis.
  4. You need 1 of red onion.
  5. Prepare 2 pounds of smoked sausage.
  6. Prepare 1 pound of chicken tenders.
  7. You need 3 tablespoons of olive oil.
  8. You need 3 tablespoons of honey.
  9. It's 1 tablespoon of chili powder.
  10. You need 1 teaspoon of paprika.
  11. Prepare 1/2 of bbq sauce.
  12. You need of Dinner rolls.

This post may contain affiliate links. This will crisp the veggies a little and really boost the flavor of the chicken. Sheet pan dishes have become my favorite and most exclusive way to cook most meat and veggies. Sheet Pan Sausage and Seasonal Vegetables.

Sheet pan barbecue chicken and sausage step by step

  1. Wrap corn individually in aluminum foil.
  2. Cut all veggies.
  3. Please everything but corn in a Ziploc bag and mix or you can use a bowl.
  4. Cover baking pan with aluminum foil pour mixture onto pan put the corn on the side, Bake 425 for 28 to 35 minutes or until chicken is cooked brush with barbecue sauce before serving serve with dinner rolls.
  5. .
  6. Food prep do steps 1-3 in a ziplock bag i had to use two bags... can be kept in the refrigerator like this up to 5 days. Place corn in refrigerator too.... on cook day dump on baking pan..

Sheet Pan Sausage and Seasonal Vegetables Sheet pan meals are perfect for these types of days! This dish is very versatile as well. I used potatoes and asparagus because that is what we had on hand. You can mix and match what you have.

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