Recipes

Chicken, Spicy Sausage, Peppers, and Potatoes

Fork tender roast chicken and spicy Gold Meat sausage with caramelizedĀ peppers and potatoes! What’s not to love?

Servings
6
Prep
20
MIN
Cook
1.2
HR
Total
1.5
HR
Ingredients:
4 large links Gold Meat pork spicy 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:
1

Preheat oven to 450 degrees F (230 degrees C).

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.

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.

4

Cut two slashes down to the bone on the skin side of each chicken thigh.

5

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.

6

Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.

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.

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.

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