Chicken, Sausage, Peppers, and Potatoes

Recipe View Preheat the oven to 450 degrees F (230 degrees C).

Recipe View Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage links and cook until browned and the fat begins to render, about 3 minutes per side. While they cook, lightly pierce sausages in several places with the tip of a sharp knife to release fats and juices. Remove from the heat and place on a cutting board to cool slightly, 3 to 5 minutes.

Recipe View Cut the cooled sausages into 2-inch slices; return to the skillet along with any accumulated juices from the cutting board.

Recipe View Cut two slashes down to the bone on the skin side of each chicken thigh. Halve or quarter any large peppers.

Recipe View Place the chicken and peppers into a large mixing bowl with the onions, sausage and juices, Italian herbs, salt, and pepper. Drizzle with the remaining 1 tablespoon olive oil and mix with your hands until all ingredients are coated in oil, about 3 to 4 minutes.

Recipe View Transfer the mixture to a large, heavy-duty roasting pan. Evenly space chicken thighs with the skin facing up and position the potatoes near the top.

Recipe View Roast in the preheated oven until the 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.