Chicken Scarpariello
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This one-pan Chicken Scarpariello is bold, juicy, and loaded with sausage, potatoes, peppers, and a tangy Italian pan sauce made for soaking up with bread.
Serve with Italian Bread and a La Scala Chopped Salad.
Quick Look: Chicken Scarpariello
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 8 people
- Dietary Info: Gluten-free, dairy-free
- Method: One-pan roasted chicken and sausage with vegetables
- Technique: Season and roast chicken, sausage, and vegetables together in a white wine pan sauce until golden, tender, and caramelized.
- Flavor & Texture: Bold, herby, silky
Why You’ll Love This Family Favorite!
This is one of those dinners that feels rustic, bold, and completely irresistible. Juicy chicken, golden sausage, tender potatoes, and peppers all roast together in one pan, soaking up a tangy, garlicky sauce that begs for a piece of crusty bread. It’s simple, hearty, and layered with flavor, the kind of meal you make once and crave forever.
Try my Chicken Cacciatore (Authentic Italian Chicken Stew).
Made With Amore,
Table of Contents
Simple Ingredients
These rustic Italian ingredients come together to create a rich, comforting one-pan meal packed with bold flavor.
- Chicken Thighs: Stay juicy and flavorful while roasting, creating the hearty base of the dish
- Sweet Italian Sausage: Adds rich, savory depth and infuses the vegetables and sauce with flavor
- Potatoes: Soak up the tangy pan sauce and make the meal extra comforting and filling
- White Wine and White Wine Vinegar: Create the signature bright, tangy sauce that balances the richness
- Garlic, Onion, and Red Bell Peppers: Build layers of savory sweetness and classic rustic Italian flavor
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Protein Variations: Use boneless chicken thighs for faster cooking and swap in fennel sausage for a milder flavor. You’d also like my Creamy Baked Chicken Thighs.
- Lower-Carb Option: Swap the potatoes for roasted cauliflower or omit them entirely. Try my Bruschetta Chicken for another low-carb chicken dinner.
- Spicy Addition: Add cherry peppers for a more traditional spicy flavor.
- Wine Substitution: Replace the wine with extra broth and a splash of lemon for similar brightness and acidity.
How to Make Chicken Scarpariello
This dish reminds me of meals that don’t try too hard, just good ingredients, roasted together, creating something unforgettable. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 425°F (220°C). Lightly grease a large baking dish or roasting pan. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, dried oregano, and a bit of olive oil. Rub into the chicken.
- In a large bowl, combine the potatoes, onion, red bell peppers, and garlic.
- Add the olive oil and toss until everything is well coated.
- Nestle the chicken thighs (skin-side up) and sausage pieces on top of the vegetables.
- In a measuring cup, combine the white wine, white wine vinegar, and chicken stock. Carefully pour the liquid around the sides of the pan, not over the chicken, so the skin stays crispy while the sauce develops underneath.
- Bake uncovered for 45–55 minutes, until the chicken is golden and cooked through (about 175°F for thighs) and the potatoes are tender.
- About halfway through, spoon some of the pan juices over the vegetables (you can lightly baste the chicken edges, but avoid soaking the skin).
- Let rest for 5–10 minutes. Spoon the sauce over everything and sprinkle with fresh parsley. Serve straight from the pan with crusty bread, don’t waste a drop of that sauce.
Chicken Scarpariello FAQs
Store in airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat covered in oven at 350°F or stovetop with splash of broth.
It loosely translates to “shoemaker’s chicken,” though the origin isn’t exact. It’s a rustic, working-class style dish.
The vinegar is key, it balances the richness and makes the dish unique.
Serving Suggestions
This chicken scarpariello is a one-pan meal in itself, but make sure to add some Italian Bread Recipe (No Knead Crusty Bread) to soak up any extra sauce! If you’re looking for an additional side, try my it with a simple salad dressed with my Balsamic Dressing or Zesty Italian Dressing. It also goes beautifully with fresh-baked desserts, like my Italian Almond Cake and Soft Amaretti Cookies!
My Pro Tips
Recipe Tips
- Use bone-in chicken for the juiciest result
- Don’t overcrowd the pan, roasting needs space
- Taste the sauce at the end, add a pinch of salt or splash of vinegar if needed
- Let it rest 5–10 minutes before serving so juices settle
- Always serve with crusty bread, this is non-negotiable
Other Chicken Recipes You’ll Love
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Chicken Scarpariello
Ingredients
- 1/2 cup extra virgin olive oil
- 1 1/2 pounds Italian sausage, mild or spicy, cut into chunks
- 3 pounds chicken thighs, bone-in, skin-on preferred
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 pounds small yukon gold potatoes, halved
- 1 medium onion, diced
- 2 red bell peppers, diced
- 8 garlic cloves, halved
- 1 cup dry white wine
- 1/2 cup white wine vinegar, *see notes
- 1 cup chicken stock
- 1/2 cup fresh Italian parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a large baking dish or roasting pan.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, dried oregano, and a bit of olive oil. Rub into the chicken.
- Toss the Vegetables: In a large bowl, combine the potatoes, onion, red bell peppers, and garlic. Add the olive oil and toss until everything is well coated.
- Build the Pan: Spread the vegetables evenly in the prepared baking dish.
- Add Chicken and Sausage: Nestle the chicken thighs (skin-side up) and sausage pieces on top of the vegetables.
- Add the Liquid: In a measuring cup, combine the white wine, white wine vinegar, and chicken stock.
- Carefully pour the liquid around the sides of the pan, not over the chicken, so the skin stays crispy while the sauce develops underneath.
- Roast: Bake uncovered for 45–55 minutes, until the chicken is golden and cooked through (about 175°F for thighs) and the potatoes are tender.
- Baste for Flavor: About halfway through, spoon some of the pan juices over the vegetables (you can lightly baste the chicken edges, but avoid soaking the skin).
- Rest and Finish: Let rest for 5–10 minutes. Spoon the sauce over everything and sprinkle with fresh parsley.
- Serve straight from the pan with crusty bread, don’t waste a drop of that sauce.
Notes
- Serve with Italian Bread and a La Scala Chopped Salad.
- Use bone-in chicken for the juiciest result
- Don’t overcrowd the pan, roasting needs space
- Taste the sauce at the end, add a pinch of salt or splash of vinegar if needed
- Let it rest 5–10 minutes before serving so juices settle
- Always serve with crusty bread, this is non-negotiable
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The sweet and tangy sauce with the sausage and chicken is such a yummy combo