Chicken sausage and peppers are roasted with Yukon Gold potatoes in a very hot oven until beautifully caramelized Youll need a large heavyduty roasting pan or a couple of smaller ones for this delicious dish
Prep Time
5 mins
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
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
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