Directions
- 1Partially cook the sausages over medium heat in a little olive oil for about 3 minutes per side.
- 2Remove from heat and let cool.
- 3Cut the sausage into 2-inch pieces.
- 4Transfer the sausage back into the pan with accumulated juices and fats.
- 5Make two deep slashes in the skin side of each chicken thigh, right down to the bone.
- 6Toss the halved or quartered peppers and onions into a large mixing bowl.
- 7Add potatoes to the bowl.
- 8Transfer the chicken thighs and the sausage chunks into the bowl with the vegetables.
- 9Season with kosher salt, freshly ground black pepper, dried Italian herbs, and a drizzle of olive oil.
- 10Mix thoroughly.
- 11Transfer the mixture to a roasting pan, arranging the chicken thighs skin-side up.
- 12Drizzle with olive oil and add some more salt.
- 13Roast in a 450°F oven for about 60 minutes, or until chicken is cooked through.
- 14Garnish with freshly chopped Italian parsley.
Ingredients
- 4 links hot Italian sausage
- 1 tablespoon olive oil
- 8 bone-in skin-on chicken thighs
- 1 bowl assorted heirloom peppers
- 1 cup red onions
- 1 cup yellow onions
- 1 cup Yukon gold potatoes
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 1 tablespoon dried Italian herbs
- 1 tablespoon freshly chopped Italian parsley
Equipment
frying panknifelarge mixing bowlroasting pan
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