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Roasted Chicken Sausages with Vegetables, Mushrooms & Herb Gravy

This delightful dish combines juicy chicken sausages with colorful vegetables and creamy herb gravy, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken sausages your choice of spicy or mild
  • 2 cups mixed vegetables bell peppers, zucchini, broccoli—whatever you have on hand
  • 8 ounces mushrooms, sliced the more, the merrier
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh herbs like thyme or rosemary
  • 1 cup chicken broth
  • 2 tablespoons flour or cornstarch for a gluten-free option
  • 1 tablespoon butter
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the mixed veggies and mushrooms with olive oil, garlic powder, salt, and pepper.
  3. On a baking sheet lined with parchment paper, place the chicken sausages in the center, surrounded by the veggie mixture.
Cooking
  1. Roast everything in the oven for about 25-30 minutes or until the sausages are golden brown and sizzling.
  2. In a small saucepan over medium heat, melt the butter. Stir in the flour (or cornstarch) and cook for about 1 minute until golden.
  3. Gradually whisk in the chicken broth, adding the fresh herbs. Let simmer for about 5 minutes until thickened.
Serving
  1. Once the sausages are cooked through, plate everything, drizzle with herb gravy, and serve.

Notes

Don’t stress over the gravy—whisk it if it looks lumpy. You can vary the veggies based on what you have and make the gravy ahead of time for easy meal prep.