Sheet Pan Honey Garlic Sausage & Chicken with Veggies

*The following recipe is from Drake Meats Ambassador, Chelsea-Suik Thomas.
This is a versatile and delicious one-pan meal that you can pull together quickly on a weeknight or serve for a dinner gathering. You can change up the vegetables to your liking by using green beans and baby potatoes or whatever you prefer!
  • 1/4 cup avocado or olive oil
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp dijon mustard
  • 3 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • sea salt & pepper, to taste
Meat & Veg:
  • 4 boneless, skinless chicken breasts
  • 1 500g package Drake Meats Garlic Farmer’s Sausage, sliced into medallions
  • 2 lbs brussel sprouts, trimmed & halved
  • 2 sweet potatoes, peeled & chopped into bite sized pieces
  • fresh parsley
  1. Preheat oven to 400 degrees F. Prepare a large sheet pan with parchment paper.
  2. In a small bowl whisk together sauce ingredients. Set aside.
  3. Toss vegetables and sausage medallions in a large bowl with half the sauce.
  4. Spread veggies and sausage on sheet pan.
  5. Place chicken breasts along the top of veggie mixture and baste with remaining sauce.
  6. Roast in preheated oven until chicken is completely cooked through (internal temperature of 165 degrees F), about 25-30 minutes.
  7. Garnish with parsley and serve!