Chicken, sausage, and bell peppers are roasted together with Yukon Gold potatoes in a very hot oven until they are beautifully caramelized. You will need a large, sturdy roasting pan (or a couple of smaller ones) to prepare this delicious dish.
Ingredients
Original recipe (1X) yields 6 servings
- 2 tablespoons olive oil, divided
- 4 large links hot Italian sausage
- 6 bone-in, skin on chicken thighs
- ½ pound assorted sweet peppers, seeded
- 4 large Yukon Gold potatoes, quartered
- 1 small red onion, sliced
- ½ medium yellow onion, sliced
- 2 teaspoons dried Italian herbs
- 2 teaspoons kosher salt
- freshly ground black pepper to taste
- 1 tablespoon chopped fresh Italian parsley
Directions
Step 1
Preheat the roaster to 450 degrees F( 230 degrees C).
Step 2
Heat 1 teaspoon oil painting in a skillet over medium heat. Add link links and cook until browned and fat begins to render, about 3 twinkles per side. While they cook, smoothly pierce bangers in several places with the tip of a sharp cutter to release fats and authorities. Remove from the heat and place on a slice board to cool slightly, 3 to 5 twinkles.
Step 3
Cut cooled bangers into 2- inch slices; return to the skillet along with any accumulated authorities from the slice board.
Step 4
Cut two gashes down to the bone on the skin side of each funk ham. Halve or quarter any large peppers.
Step 5
Place funk and peppers into a large mixing coliseum with onions, link and authorities, Italian sauces, swab, and pepper. mizzle with remaining 1 teaspoon oil painting and blend with your hands until all constituents are carpeted in oil painting, 3 to 4 twinkles.
Step 6
Transfer admixture to a large, heavy- duty riding visage. Unevenly space funk shanks with the skin facing up and place potatoes near the top.
Step 7
rally in the preheated roaster until funk is cooked through and everything is caramelized, about 1 hour. An moment- read thermometer fitted near the bone should read 165 degrees F( 74 degrees C). Sprinkle with diced fresh Italian parsley.
