Chicken, Sausage, Peppers, and Potatoes

Chicken, hot sausage, and peppers are roasted with buttery Yukon Gold potatoes and Italian herbs until caramelized in this delicious recipe from Chef John.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 664 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

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.

Step 3

Cut cooled sausages into 2-inch slices; return to the skillet along with any accumulated juices from the cutting board.

Step 4

Cut two slashes down to the bone on the skin side of each chicken thigh. Halve or quarter any large peppers.

Step 5

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.

Step 6

Transfer mixture to a large, heavy-duty roasting pan. Evenly space chicken thighs with the skin facing up and position potatoes near the top.

Step 7

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.