Chicken, Sausage, Peppers, And Potatoes Recipe

Name: Chicken, Sausage, Peppers, And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large links hot Italian sausage; 2 tablespoons olive oil, divided; 6 bone-in, skin on chicken thighs; 1/2 pound assorted sweet peppers, seeded; 1 small red onion, sliced; 1/2 yellow onion, sliced; 4 large Yukon Gold potatoes, quartered; 2 teaspoons dried Italian herbs; 2 teaspoons kosher salt, plus more as needed; Freshly ground black pepper to taste; Chopped fresh Italian parsley (optional)

Servings: persons

4 large links hot Italian sausage
2 tablespoons olive oil, divided
6 bone-in, skin on chicken thighs
1/2 pound assorted sweet peppers, seeded
1 small red onion, sliced
1/2 yellow onion, sliced
4 large Yukon Gold potatoes, quartered
2 teaspoons dried Italian herbs
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper to taste
Chopped fresh Italian parsley (optional)

1
Preheat oven to 450 degrees F (230 degrees C).
2
Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
3
When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
4
Cut two slashes down to the bone on the skin side of each chicken thigh.
5
Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
6
Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
7
Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
8
Place in 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, if desired.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large links hot Italian sausage, 2 tablespoons olive oil, divided, 6 bone-in, skin on chicken thighs, 1/2 pound assorted sweet peppers, seeded, and more.

Yes, Chicken, Sausage, Peppers, And Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Sausage, Peppers, And Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions