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.
Ingredients
Method
- 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.
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