You’ll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.
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These are some of the reviews from people who tried the recipe :
Laura :
Followed the recipe exactly except used 5 sausages instead of 4 because that’s how many were in the package. Delicious and everyone loved it. Cooking time of 1 hour was spot on except that I lowered the temp by 25 degrees during the last 15 minutes. It was cooked just right. Thank you
Betty :
Delicious. Very juicy and tasty chicken, I used Virginia hotlinks and omitted the potatoes, used red, yellow and orange bell peppers. Will make again !
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)
Directions
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- 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.
- Cut two slashes down to the bone on the skin side of each chicken thigh.
- 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.
- Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
- 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.
- 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.
Source : All Recipes
