Preheat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. If your pan is small, use two to avoid crowding.

Prep the potatoes first: Since they take longer, cut them into 1-inch pieces. If you want them extra tender, microwave for 3 minutes to par-cook, then pat dry.

Chop the veggies: Slice peppers, wedge the onion, and cut zucchini into half-moons. Keep pieces roughly the same size so they cook evenly.

Slice the sausage: Cut fully cooked chicken sausage into 1/2-inch rounds. Thicker slices stay juicy; thinner slices crisp more. Choose your texture.

Make the seasoning oil: In a small bowl, mix olive oil, minced garlic, smoked paprika, Italian seasoning, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Zest the lemon and add half of the zest to the oil.

Toss everything: Add potatoes, peppers, onion, zucchini, broccoli, and sausage to the sheet pan. Drizzle the seasoning oil and toss well with your hands to coat evenly. Spread into a single layer. Do not crowd or the veggies will steam.

Roast: Bake for 15 minutes. Stir and flip everything, then roast another 10–15 minutes until potatoes are tender and edges are caramelized.

Finish with brightness: Squeeze half a lemon over the hot pan. Sprinkle remaining lemon zest and chopped parsley. Taste and add salt or pepper if needed. If using Parmesan, shower it on now so it melts slightly.

Serve: Enjoy straight from the pan, or pair with crusty bread, quinoa, or rice. A dollop of pesto or a drizzle of balsamic glaze is a great bonus.