Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup. Arrange halved baby potatoes on the sheet pan in a single layer, drizzle with 1 tablespoon of olive oil, and season with half the Italian seasoning and garlic powder. Bake potatoes for 10 minutes to give them a head start since they take longer than other vegetables.

While potatoes roast, prepare your diced bell peppers, zucchini, and red onion in a large bowl. Toss vegetables with remaining 2 tablespoons olive oil, remaining Italian seasoning, remaining garlic powder, paprika, salt, and black pepper until thoroughly coated.

After 10 minutes, remove the sheet pan from the oven and add the sausage links in a single layer among the potatoes. Scatter the seasoned vegetables around and between the chicken sausage, spreading everything into an even layer.

Return loaded sheet pan chicken sausage recipe to the oven and bake for 15 minutes, stirring vegetables halfway through cooking. The sausage should reach an internal temperature of 160°F, and vegetables should be fork-tender with golden edges.

Remove the sheet pan from the oven and let everything rest for 2-3 minutes before serving. Sprinkle fresh parsley over the entire dish and serve with lemon wedges for brightness.