Roasted Potatoes, Chicken Sausage and Peppers

A lovely one pot recipe for the LGH. Thank you Skinny Taste

  

1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray 
1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

• Cut the potatoes into small 1" x 1/2 inch pieces. 
• Preheat oven to 375°. 
• Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
• In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. 
• Mix well to be sure everything is coated with oil and seasoned evenly. 
• Pour onto the prepared baking sheet and place in the center of the oven 
• Bake for 15 minutes.
• Use a spoon to toss so nothing sticks or burns.
• Add the sausage to the baking sheet with the potatoes and vegetables and bake 
• Toss once or twice for 25-35 minutes, or until your potatoes are cooked through. 
• Cooking time will vary depending on the thickness of your potatoes and sausage 
• Keep an eye so they don't burn.