4 large links hot Italian sausage
2 tablespoons olive oil, divided
6 bone-in, skin on chicken thighs
½ pound assorted sweet peppers, seeded
1 small onion, sliced
½ yellow onion, sliced
4 large potatoes, quartered
2 teaspoons dried Italian herbs
2 teaspoons salt, plus more as needed
Freshly ground black pepper to taste
Chopped fresh Italian parsley (optional)
Directions/Instructions Checklist
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 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.
Step 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.
Step 4
Cut two slashes down to the bone on the skin side of each chicken thigh.
Step 5
Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
Step 6
Season with salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
Step 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.
Step 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.
