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Chicken, sausage, peppers and potatoes recipe

Chicken, sausage, peppers and potatoes recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

Chicken thighs, spicy sausage, sweet peppers and potatoes roasted in a hot oven produce delectable pan juices and fork tender chicken.

10 people made this

IngredientsServes: 6

  • 4 large links of spicy sausage
  • 2 tablespoons olive oil, divided
  • 6 bone-in, skin on chicken thighs
  • 225g red and yellow sweet peppers, seeded
  • 1 small red onion, sliced
  • 1/2 yellow onion, sliced
  • 4 large potatoes, quartered
  • 2 teaspoons dried Italian herbs
  • 2 teaspoons coarse salt, or as needed
  • freshly ground black pepper, to taste
  • chopped fresh Italian parsley (optional)

MethodPrep:20min ›Cook:1hr10min ›Ready in:1hr30min

  1. Preheat oven to 230 C / Gas 8.
  2. Heat olive oil in a pan 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 5cm 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 coarse sea 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-based 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 caramelised, about 1 hour. Sprinkle with chopped fresh Italian parsley, if desired.

See it on my blog

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Chicken, Sausage, Peppers, and Potatoes Recipe

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.

“Please let us know what you think if you ever try it at home , and don’t forget to share it with your friends and family and also on social networks, this means a lot to us”

These are some of the reviews from people who tried the recipe :

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

Delicious. Very juicy and tasty chicken, I used Virginia hotlinks and omitted the potatoes, used red, yellow and orange bell peppers. Will make again !

Recipe Summary

  • 2 teaspoons extra-virgin olive oil
  • 1/2 pound sweet Italian sausage, casings removed, broken into 3/4-inch pieces
  • 2 bone-in chicken breast halves (with wings attached if desired 1 1/2 pounds total), skin removed, halved
  • Coarse salt and ground pepper
  • 1 yellow onion, diced medium
  • 1 pound waxy potatoes, halved or quartered if large
  • 3 stalks celery, cut into 1 1/2-inch pieces, plus leaves for garnish
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon fresh oregano leaves

In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides, 10 minutes, flipping once. Transfer chicken to dish with sausage.

Add onion, potatoes, and celery to pot and season with salt and pepper. Cook, stirring often, until onion is soft, 3 to 5 minutes. Return sausage and chicken, meaty side up, to pot and add 1 cup water. Bring to a boil, then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.

Remove lid and increase heat to high boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to a platter. Add vinegar and oregano to vegetables and sausage and stir to combine. With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves. Transfer sauce to a gravy boat and serve alongside chicken.

This Chicken Scarpariello Has a Sauce We Want to Lick Off the Plate

Even after working in kitchens for years, I'm still a sucker for food porn. I was watching an old episode of Lidia's Italy recently and she was making one of her mom's chicken recipes. The close-ups of the golden, browned crispy chicken skin and caramelized onions frying in a shiny black cast iron skillet had me glued to the TV. I'm literally salivating as I type this!

Suddenly I was craving a similar Italian-American dish called chicken scarpariello, chicken with onions, peppers, hot pickled peppers, and Italian sausage in a sweet, spicy-sour pan sauce. I'm salivating again. It's a little different than what Lidia made, her's had potatoes and bacon, but delicious nonetheless.

Iɽ never cooked scarpariello before but really, how could it be bad? My goal was that every element be perfectly cooked, and that you should be able to make it on a Tuesday night after a long day at work—and not hate the guy that wrote the recipe after.

Notes on the recipe:

One of my biggest food peeves is when you spend a lot of time and effort to make something crispy and then drown it in sauce. Soggy. Gross. Not into it. To avoid this, instead of stewing the potatoes with the pan sauce, I roasted them cut-side down in a hot oven to get them crispy—and keep them that way. The upside of this method is that it frees you up to brown the chicken, onion, and peppers on the stove while the potatoes cook. Multitasking!

The winning detail with scarpariello is the pan sauce: White wine, chicken broth, pickled peppers, white wine vinegar, and rosemary create this savory, sweet-sour sauce that you'll want to lick off the plate (hence the side potatoes). I preferred the flavor of Peppadew peppers, so we went with those, but any pickled peppers will work.

And because the oven's on already for the potatoes, I finished the dish in the oven. Once everything is browned and the sauce is slightly reduced, you nestle the chicken back in the pan with the skin poking out of the sauce, so it can crisp up again in the oven. (That's the same technique in our perfect pan-roasted chicken thigh recipe, too, because it creates the ideal combo of crispy skin + juicy meat.)

Ingredient Notes & Substitutions

Chicken &ndash This dish is typically made with boneless chicken breasts. Chicken tenders can also be used as well as boneless chicken thighs. I like to use chicken breasts from ButcherBox.

Potatoes &ndash Any type of potato can be used in this recipe, we like yellow or red potatoes the best.

Sausage &ndash Pork, turkey or chicken sausage can be used.

Pepperoncini &ndash If you don&rsquot care for hot food, you can cut back on the number of pepperoncini or you can substitute pepperoncini with peppadew peppers or sweet cherry peppers.

What you’ll need

  • Lots of freshly chopped parsley
  • Fresh basil works too
  • Grated Parmesan cheese
  • Crushed red pepper flakes

Honestly, this chicken and sausage recipe is so hearty, it&rsquos a meal all by itself. However, if you want to make things even more substantial serve with:

  • A big hunk of crusty bread to soak up all that delicious sauce
  • Creamy polenta or grits
  • Gnocchi (yes, I know there&rsquos potatoes already in this dish but gnocchi is really good with it)
  • Roasted broccolini or broccoli
  • Green beans
  • A simple green salad

Roasted Chicken Sausage And Potatoes Tray Bake

Roasted Chicken Sausage and Potatoes Tray Bake is a delicious & easy weeknight dinner. Chicken sausage roasts to perfection with onions, peppers and potatoes and a hint of spice for a sheet pan dinner that your friends and family will love.

Happy New Year everyone! I know, I know – I normally start waxing poetic about culinary goals to kick off the new year, but indulge me please because I have some delicious recipes I want to share with you while I ponder some of my goals and my plans for 2016.

Ever have a night when you think “I don’t know WHAT to make?” For me, it happens more often than I care to admit. This is one of my easy go-to recipes – just a few minutes of prep and the oven does ALL of the work. What’s not to love about that.

I remember the first time I heard someone talk about a tray bake. I was watching an episode of Nigella Bites and Nigella was raving about her no fuss Spanish Chicken and Chorizo tray-bake where everything was made on one sheet pan. Easy clean up and everything roasts beautifully. Granted this was in my “I can’t cook to save my life” days so tips like that were priceless to me. Ever since then, I have relied on my sheet pan to help me prepare dinner because roasted veggies have so much flavor!

The other night, I was going to update my Roasted Potatoes, Chicken Sausage and Peppers post but, being that it was a Secret Recipe Club post from back in the day (don’t scold me on the horrid pics please), I figured I’d jazz up the recipe a bit but with a nod to the original inspiration. I had some extra peppers, some creamy Yukon gold potatoes and my favorite spice just waiting to be tumbled onto a pan. I love using chicken apple sausage because it has a nice sweet note that lends itself well to the spices. To make it even more lovely, you can add a sunny side up egg over top and, with that runny yolk forming its own rich sauce, now that, my friends is a dinner! The options are limitless. Don’t like the spices – change them up. Want to use a different sausage – perfect. Just make sure to get a sausage that is precooked, that way you just essentially are heating it up in the oven.

When you are looking for a dish that is not one of your same old tried and true recipes, make this Roasted Chicken Sausage and Potatoes Tray Bake. Your friends and family will love every bite!

Gather your ingredients

Toss the potatoes, onions and peppers with the spices

First let’s roast the veggies

Adding the chicken sausage to the pan

Now – doesn’t this look delicious?

Let me make you a plate

Aly M. Cleary

Roasted Chicken Sausage and Potatoes Tray Bake is a delicious & easy weeknight dinner. Chicken sausage roasts to perfection with onions, peppers and potatoes and a hint of spice for a sheet pan dinner that your friends and family will love.

Sausage And Potato Recipes For Dinner

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Place in water as you cut.

Sausage and potato recipes for dinner. Add the sausage and onion and sauté over medium heat stirring until the onion is softened and the sausage begins to. Today I am sharing an easy and yummy recipe of sausage sweet potatoes and onions baked at 350 for 90 minutes or until sweet potatoes are tender. Cook for 2-3 minutes to crisp up the potatoes and coat all ingredients.

Push everything to the side add in the sausage and cook for another 2-4 minutes until all the oilbutter is fully absorbed veggies are crisp-tender and sausage. Add potatoes salt and pepper to meat. Drizzle on olive oil and lemon juice and add seasonings.

Potatoes sausage green beans and onion are tossed in a buttery dressing and baked to perfection. Slice sausage potatoes washed and onions into bite-sized pieces and place into a large bowl. Grease a 3-quart baking dish or spray with nonstick cooking spray.

Pour in the entire can of tomatoes and can of corn. Steps to Make It. Heat the oil in a very large skillet with sides at least 2 inches high.

Place the sliced sausage into the bottom of your slow cooker insert and add the potato chunks and carrots. Place pan on stove and bring to a boil. There is a sausage in every culture and starring every type of meat.

Sprinkle with black pepper to taste. Bake for 15 minutes then stir the vegetables and turn the Italian sausages. Sausage and potatoes- This super easy and delicious dinner is cooked in a Sheet pan with 10 minutes of prep.

Whether you like a basic hot dog a sassy bratwurst spicy chorizo or tangy Italian sausage in your tomato sauce sausage is one of those foods that everyone loves. Bake another 10-15 minutes or until potatoes are tender. Combine the sausage pieces chunks of potatoes carrots and onions in a large food storage bag or bowl.

Stir the potatoes then nestle the green beans and Italian sausage on the pan. Add to sausage and potato. From the dried slightly sweet pork Chinese sticks to fat veal-based German weisswurst cured or raw sausage is a wonderful ingredient to cook with for.

Toss with the pepper salt Creole seasoning garlic thyme and. Preheat oven to 400 degrees F. Serve it with Herbed Garlic Butter Rice or with a light salad for a complete meal.

While potatoes are cooking whisk milk and flour together until smooth. Peel potatoes if using small new red potatoes no need to peel and cut into wedges about the same size as a steak fry. Cover and cook until potatoes are tender about 10 minutes.

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Roasted Chicken Sausage Peppers And Potatoes Recipe Chicken Sausage Recipes Stuffed Peppers Potato Dinner

  • Author: Julie (PB Fingers)
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: dinner, recipes


If you’re looking for an easy and nutritious weeknight dinner idea that will come together in a flash and only dirty one dish, this Chicken Sausage Sweet Potato Bake is the perfect recipe! Packed with sweet potatoes, sweet sliced apples and tangy red onion, it’s a dish that will leave you feeling satisfied in a healthy way!


  • 1 pound apple chicken sausage (about 5 links)
  • 2 medium apples, sliced thin
  • 2 medium sweet potatoes, sliced into chunks
  • 1 red onion, sliced thin
  • 2 tablespoons olive oil
  • 2 teaspoons rosemary
  • 1 teaspoon sage
  • 1/2 teaspoon thyme
  • salt, to taste
  • pepper, to taste


  1. Preheat oven to 350 degrees. Spray a large baking dish with cooking spray.
  2. Layer sweet potatoes, apples and onions in the dish. Drizzle with 1 1/2 tablespoons olive oil. Sprinkle with rosemary, sage, thyme, salt and pepper. Toss to coat.
  3. Place chicken sausage links on top of the vegetables. Drizzle with remaining olive oil and season with additional salt and pepper.
  4. Place in the oven for approximately 50-60 minutes (flipping the chicken sausage and tossing the veggies and apple slices once half-way through cooking), or until chicken sausage is cooked through and sweet potatoes are soft.


You may use any kind of chicken sausage in this recipe, though I find apple chicken sausage brings out the sweetness of the sliced apples in this dish and seems to taste the best. (I love al fresco apple chicken sausage in this dish.)

Pre-cooked chicken sausage may also be used in this recipe, but I recommend adding the chicken sausage on top of the veggies and apples about halfway through cooking to prevent the chicken sausage from over-cooking and the casing becoming too chewy.

White or yellow potatoes or butternut squash may also be used in place of the sweet potatoes and sliced peaches taste great in place of the apples as well.


  • Serving Size: 1 serving
  • Calories: 367 calories
  • Sugar: 23g
  • Sodium: 710mg
  • Fat: 16g
  • Carbohydrates: 39g
  • Fiber: 5g
  • Protein: 19g


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