Chicken, Sausage, Peppers, and Potatoes

Chicken, sausage, and peppers are roasted with Yukon Gold potatoes in a very hot oven until beautifully caramelized. You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) for this delicious dish.

Print Recipe

Prep Time 30

Cook Time 1 10

Total Time 1 45

Servings 6 people

Equipment

1 Large, heavy-duty roasting pan Or two smaller ones to prevent overcrowding
1 Large Skillet For browning sausage
1 Cutting Board
1 Chef's knife
1 Instant-Read Thermometer For accurate chicken doneness

Ingredients

Main

2 tablespoons olive oil divided
4 large links hot Italian sausage
6 bone-in skin on chicken thighs
½ pound assorted sweet peppers seeded
4 large Yukon Gold potatoes quartered
1 small red onion sliced
½ medium yellow onion sliced
2 teaspoons dried Italian herbs
2 teaspoons kosher salt
freshly ground black pepper to taste
1 tablespoon chopped fresh Italian parsley

Instructions

Preheat the oven to 450 degrees F (230 degrees C).
Heat 1 tablespoon oil in a skillet over medium heat. Add sausage links and cook until browned and fat begins to render, about 3 minutes per side. While they cook, lightly pierce sausages in several places with the tip of a sharp knife to release fats and juices. Remove from the heat and place on a cutting board to cool slightly, 3 to 5 minutes.
Cut cooled sausages into 2-inch slices; return to the skillet along with any accumulated juices from the cutting board.
Cut two slashes down to the bone on the skin side of each chicken thigh. Halve or quarter any large peppers.
Place chicken and peppers into a large mixing bowl with onions, sausage and juices, Italian herbs, salt, and pepper. Drizzle with remaining 1 tablespoon oil and mix with your hands until all ingredients are coated in oil, 3 to 4 minutes.
Transfer mixture to a large, heavy-duty roasting pan. Evenly space chicken thighs with the skin facing up and position potatoes near the top.
Roast in the preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley. Chef John

Notes

To achieve maximum caramelization and prevent steaming, ensure the roasting pan is not overcrowded; use two pans if necessary, allowing ample space for air circulation. Piercing the sausage links is crucial for rendering fat and infusing the dish with their savory juices. For the chicken, slashing the skin helps release fat, crisps the skin beautifully, and allows seasonings to penetrate deeper. Position the potatoes near the top of the pan to ensure they get direct heat and develop a crisp, golden exterior. A final sprinkle of fresh parsley adds a vibrant color and herbaceous lift, balancing the richness of the roasted elements. Always verify chicken doneness with an instant-read thermometer.