Chicken Scarpariello

This one-pan Chicken Scarpariello is bold, juicy, and packed with sausage, potatoes, peppers, and a tangy Italian pan sauce perfect for dipping bread.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: Italian/ American

Keyword: chicken scarpariello, one pan chicken

Servings: servings

Author: Elena Davis

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)

US Customary - Metric

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

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

* Note: If you are new to this recipe you can start with 1/4 cup of the vinegar if you want it a little more mild.

Nutrition