Prepare to revolutionize your weeknight dinner routine with the most mouthwatering, hassle-free sheet pan meal that'll have your family begging for seconds! This Chicken Sausage Kalette and Red Onion Sheet Pan Supper is about to become your new culinary obsession - a perfect blend of convenience, flavor, and nutrition that transforms ordinary ingredients into an extraordinary dining experience. Imagine a one-pan wonder that delivers maximum taste with minimal cleanup, making dinnertime a breeze for even the busiest home cooks!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken sausage
- 1 bunch kalette
- 1 large red onion
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash the kalettes thoroughly under cool running water and pat dry with paper towels. Trim off any tough stem ends and cut larger kalettes in half if needed to ensure even cooking.
- Peel the red onion and cut into wedges approximately 1-inch thick, keeping the root end intact to help hold the wedges together during roasting.
- Place the chicken sausage links, prepared kalettes, and red onion wedges onto the prepared baking sheet, spreading them out in a single layer to ensure even roasting.
- Drizzle the olive oil evenly over the sausage, kalettes, and onions. Sprinkle garlic powder, salt, and freshly ground black pepper across the ingredients, tossing gently to coat everything with the seasoning.
- Arrange the ingredients so they are not overcrowded, allowing space between pieces for proper caramelization and roasting.
- Place the sheet pan in the preheated oven and roast for 25-30 minutes, turning the ingredients once halfway through cooking to ensure even browning.
- Check that the chicken sausage is fully cooked (internal temperature should reach 165°F) and the kalettes are tender with slightly crispy edges.
- Remove from the oven and let rest for 3-5 minutes before serving. The resting period allows the juices to redistribute and flavors to meld.
- Serve hot directly from the sheet pan, optionally garnishing with fresh herbs like chopped parsley or thyme if desired.
Tips
- For maximum flavor and caramelization, ensure your baking sheet ingredients are spread in a single layer without overcrowding.
- Use parchment paper or a light coating of cooking spray to prevent sticking and make cleanup easier.
- Invest in an instant-read meat thermometer to accurately check the chicken sausage's internal temperature of 165°F.
- For extra crispy kalettes, pat them completely dry before roasting and don't be afraid to let them get slightly charred edges.
- Feel free to customize the seasoning - try adding smoked paprika, dried herbs, or a splash of balsamic vinegar for variation.
- Let the dish rest for 3-5 minutes after cooking to allow flavors to meld and juices to redistribute, ensuring a more delicious final result.
- For a complete meal, consider serving over quinoa, rice, or with a simple side salad to round out the nutritional profile.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 22g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 85mg
