Chicken, Sausage, Peppers, and Potatoes – Name That Dish!

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Chicken, Sausage, Peppers, and Potatoes – Name That Dish!

It’s kind of nice when the name of a recipe is simply what’s in it, as is the case with this pan of roasted chicken, sausage, peppers, and potatoes. As soon as you see the words, you know exactly what you’re getting into. 

The only problem is, “chicken, sausage, peppers, and potatoes,” uses up a lot of characters on Twitter, so if you did have an idea for a shorter and/or catchier name, I’m all ears.

By the way, the two most important things here are not on the ingredient list. That would include a large, heavy-duty roasting pan, as well as a very hot oven. Hopefully, you have something similar to what I used, but if not, you can divide everything up between several smaller casserole dishes; or even use those large, disposable aluminum pans.

I went with hot Italian sausage here, since it so highly-seasoned, but you can really tailor a dish like this to your personal tastes, by switching up what you use, as well as the herbs, and seasonings. No matter what you include, just be sure to season generously, and leave it in the oven long enough. We want everything beautifully caramelized, and our chicken fork tender. I really hope you give this a try soon. Enjoy!


Ingredients for 6 portions:
4 large Italian sausage links
1 tablespoon olive oil, plus more as needed
6 to 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt, plus more as needed
freshly ground black pepper to taste
2 large handfuls, seeded and cut sweet peppers
1 sliced small red onion
1/2 sliced yellow onion
4 large Yukon Gold potatoes, quartered
2 generous teaspoons dried Italian herbs (I actually used an “Herb de Provence” herb blend, which included rosemary, thyme, oregano, marjoram, basil, parsley, and lavender)
fresh Italian parsley to garnish, optional

It’s kind of nice when the name of a recipe is simply what’s in it, as is the case with this pan of roasted chicken, sausage, peppers, and potatoes. As soon as you see the words, you know exactly what you’re getting into. 

The only problem is, “chicken, sausage, peppers, and potatoes,” uses up a lot of characters on Twitter, so if you did have an idea for a shorter and/or catchier name, I’m all ears.

By the way, the two most important things here are not on the ingredient list. That would include a large, heavy-duty roasting pan, as well as a very hot oven. Hopefully, you have something similar to what I used, but if not, you can divide everything up between several smaller casserole dishes; or even use those large, disposable aluminum pans.

I went with hot Italian sausage here, since it so highly-seasoned, but you can really tailor a dish like this to your personal tastes, by switching up what you use, as well as the herbs, and seasonings. No matter what you include, just be sure to season generously, and leave it in the oven long enough. We want everything beautifully caramelized, and our chicken fork tender. I really hope you give this a try soon. Enjoy!


Ingredients for 6 portions:
4 large Italian sausage links
1 tablespoon olive oil, plus more as needed
6 to 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt, plus more as needed
freshly ground black pepper to taste
2 large handfuls, seeded and cut sweet peppers
1 sliced small red onion
1/2 sliced yellow onion
4 large Yukon Gold potatoes, quartered
2 generous teaspoons dried Italian herbs (I actually used an “Herb de Provence” herb blend, which included rosemary, thyme, oregano, marjoram, basil, parsley, and lavender)
fresh Italian parsley to garnish, optional



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