Arrange raw chicken sausage links in the glass baking dish and 4 simple fridge staples to get a meal so delicious your guests will be begging for more.

This 5-ingredient oven chicken sausage bake is one of those throw-together meals that feels almost too easy for how good it tastes. You literally arrange raw chicken sausage links in a glass baking dish, add four simple fridge staples, and let the oven do the work. It’s perfect for busy weeknights, potlucks, or having friends over when you don’t want to be stuck in the kitchen. Everything roasts together into a cozy, saucy dish that tastes like you fussed, even though you didn’t.

Serve these roasted chicken sausage links and veggies right from the glass baking dish with a big spoon for scooping up the peppers, onions, and garlicky tomato juices. They’re wonderful over buttered egg noodles, rice, or mashed potatoes to soak up the sauce. Add a simple green salad or steamed green beans to round out the plate. If you’re feeding a crowd, put out some crusty bread for dipping and maybe a little grated Parmesan on the side for anyone who wants to sprinkle it over the top.

Servings: 4

1 1/2 pounds raw chicken sausage links (about 6–8 links)

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish with a bit of the olive oil.

Arrange the raw chicken sausage links in a single layer in the center of the glass baking dish, leaving some space around them for the vegetables.

Scatter the sliced onion and bell peppers evenly around and in between the sausage links in the dish.

Drizzle the remaining olive oil over the vegetables and sausages. Sprinkle with salt and black pepper if using, then gently toss the vegetables a bit with your hands or a spoon to lightly coat them in the oil, keeping the sausages neatly arranged.

Pour the marinara sauce over the sausages and vegetables, mostly along the center where the sausages are. It doesn’t need to fully cover everything; just spoon it over so each sausage has some sauce on top.

Cover the glass baking dish tightly with foil and place it on the middle rack of the preheated oven. Bake for 25 minutes.

Carefully remove the foil (watch out for hot steam), then return the uncovered dish to the oven. Continue baking for another 15–20 minutes, or until the chicken sausage links are browned on top and reach an internal temperature of 165°F (74°C). The vegetables should be tender and the sauce bubbly.

Let the dish rest on the counter for about 5 minutes before serving. Spoon sausages, veggies, and plenty of sauce onto plates or over your favorite starch, and serve warm.

You can easily tailor this simple bake to your family’s tastes while still keeping it a 5-ingredient wonder. If you have picky eaters, swap one of the bell peppers for extra onion or even sliced carrots, since many kids prefer sweeter vegetables. For a milder flavor, choose sweet Italian or plain chicken sausage; for more kick, use spicy chicken sausage. If you don’t have marinara, you can use plain canned tomato sauce and add a pinch of Italian seasoning or dried basil from the pantry. To keep it strictly 5 ingredients, skip the optional salt and pepper and rely on the sausage and marinara for seasoning. You can also slice the sausages into chunks before baking if you want everything to be more “fork-friendly,” but make sure the pieces are spread out so they cook evenly. Food safety tips: Always start with fully raw, refrigerated chicken sausage and keep it chilled until you’re ready to cook. Wash your hands, cutting boards, and any utensils that touch the raw sausage with hot soapy water before using them on other foods. Bake the sausages until they reach an internal temperature of at least 165°F (74°C); use an instant-read thermometer inserted into the center of a sausage to check. If you slice the sausages after baking, make sure there is no pink remaining in the middle and that the juices run clear. Refrigerate leftovers within 2 hours in a shallow container and reheat until steaming hot before serving again.