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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • 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.

Nutrition Facts

664 calories; 45.8 g total fat; 153 mg cholesterol; 1288 mg sodium. 28.2 g carbohydrates; 33.8 g protein; Full Nutrition

Reviews (245)

Read More Reviews
310 Ratings
  • 5 star values: 252
  • 4 star values: 49
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I am not an experienced cook. One of the primary reasons I love Chef John's recipes is that even someone like me can still do them justice. I attempted to follow the directions exactly as outlined. Having never roasted peppers before mine came out a little too crispy in the end. I believe this was my error and should have only halved my peppers rather than quartering. I sliced he onions as suggested and they burned to a crisp. I guess this is where my inexperience comes in. The chicken was perfect. Crispy skin but still moist and tender. I used Hot Italian sausage and that also came out beautifully and some of the heat made it's way into the chicken. All in all loved this dish and will make it again. I will either add the onions later or maybe skip them altogether and have more of the sweet peppers. Thanks Chef John for making me look good:) Read More
Rating: 5 stars
This was simple and tasted great. I asked my wife before cooking it if she wanted any and she declined telling me to cut the recipe in half so I wouldn't have excessive leftovers. As it was roasting she was drawn to the kitchen and remarked that it smelled good. She returned later asking when it would be ready and did I make enough for her after all. When she saw it she said it looked beautiful and after eating it raved about how much she loved it. Oh and I loved it too. I might add whole heirloom carrots next time and experiment around with red potatoes or something just for fun but still great just as it is. Read More
Rating: 5 stars
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 Chef John. Read More
Rating: 5 stars
This is divine!! My husband who rarely gives out compliments adored it. Definitely use a gorgeous Italian sausage. I don't know if Chef John intended using precooked or smoked types. The flavor from the sausage took this dish to decedent. And additional or various other veggies that work well roasted would make it even better. They're supposed to get a bit black (esp. sweet peppers) or brown and crisp. That's the goal. Then they're sweet and lovely. This dish is very easy short on time needed to preprep and really elegant. Great with crusty bread or a good green salad. Thanks John. Read More
Rating: 5 stars
We LOVE this recipe. It is great when you have a crowd to feed. I generally don t brown the sausage ahead of time as I find it browns up just fine in the pan (and I use mild sausage so I don t get that oil anyway). Thank you Chef John! Read More
Rating: 5 stars
I rarely leave reviews but with this recipe I had to make an exception. First of all thank you Chef John. For everyone else. You REALLY need to try this recipe. I made it according to the directions but cut it down to 4 servings. I used two sweet & one hot Italian sausage. The next time (there WILL be a next time) I think I ll just try three spicy sausages. I used one large red bell pepper but I m thinkin you could use any kind of peppers or a combination of peppers including some spicy ones if you like it that way. Read More
Rating: 5 stars
This recipe is amazing! I followed the recipe almost exactly (and I highly recommend watching the video) and it was EVERTHING I expected. Next time I'll use more veggies & potatoes because they are just delicious! A new fave that will become a beloved standby for sure! Read More
Rating: 5 stars
Take my advice... watch chef John's video and make it exactly the way he tells you I can't stop eating this!! So delicious and simple and flavorful. You HAVE to use spicy sausage though sweet sausage doesn't give it that kick like the spicy does just cut them to 1-inch slices instead of two because wow it's spicy. Be generous with the salt but two teaspoons is a bit much. I kinda eyeballed it. I wish my supermarket sold organic chicken thighs skin on and bone in but I made an exception because I didn't want to sacrifice the flavor. Bon appetit!! Read More
Rating: 5 stars
Yes I will make this again! Thanks to fantastic Rippin' Rick for the suggestion. I added a whole garlic head and carrots. Looking forward to adding other veggies and possibly some wine...yum yum.. Read More