Chicken, Sausage, Peppers, and Potatoes – Name That Dish!

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I went with hot Italian sausage here, since it so highly-seasoned, but you can really tailor a dish like this to your personal tastes, by switching up what you use, as well as the herbs, and seasonings. No matter what you include, just be sure to season generously, and leave it in the oven long enough. We want everything beautifully caramelized, and our chicken fork tender. I really hope you give this a try soon. Enjoy!
Ingredients for 6 portions:
4 large Italian sausage links
1 tablespoon olive oil, plus more as needed
6 to 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt, plus more as needed
freshly ground black pepper to taste
2 large handfuls, seeded and cut sweet peppers
1 sliced small red onion
1/2 sliced yellow onion
4 large Yukon Gold potatoes, quartered
2 generous teaspoons dried Italian herbs (I actually used an “Herb de Provence” herb blend, which included rosemary, thyme, oregano, marjoram, basil, parsley, and lavender)
fresh Italian parsley to garnish, optional


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