Friday, October 21, 2016

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

63 comments:

Tshilaba Verite said...

Chicken Pauline?

Aegon The Dragon said...

Looks delicious and tender Chef John. Could you make some dessert next like macaron or some small tart shells using your fantastic dough, with some great filling and cream cheese with sugar to decorate.

Steve Kennedy said...

Toss in a half pound of shrimp 10 min before it is done, and call it low country roast. Frisco is pretty darn close to sea level, that qualifies as low country.

Roberto said...

Dishes like this beg to be cooked in a wood-fired, pizza oven. If you're lucky enough to have one, give it a try.

Tony Burns said...

Chicken Sauspeppotato ..

juvat said...

Well...I know what's for dinner tonight!

Eliza said...

Call it a Hot Pot. If you want to get fancy, Hot Pot John.

John said...

American Paella? You could even pronounce it to rhyme with "Ella," to give it that extra American authenticity.

Dean said...

I want to use linguisa instead of Italian sausage. Not a fennel fan. What herbs and/or spices would I use?

Harold M said...

Name: Chickage Peptoes

Lilian said...

sounds a little like the Spanish Chicken with Chorizo and Potatoes except no peppers and orange zest. Can I add some orange/lemon zest to the tray bake? please reply asap.

T-Rex said...

Roasted Italian Amazeball Chicken >>> looks wonderful. I watch you like an unbalanced kitchen stalker .... you are that good. Never a bad recipe and love your sense of humor!
Love you John!! big fan in Tucson Az, hugs and wishing you more freakishly small wooden spoon, Terri R.

Lilian said...

By the way can u marinate these overnight then the next day pop into oven? And can i grate some lemon orange zest over the tray bake?

martinla said...

Chisaupeppo!

arwiv said...

Ive been making this same dish for years and it really cant be beat. The only thing with me is that I have to top it with grated cheese once I throw it on my plate. Truly one of my favorite things to eat.

Matthew Henry said...

How about POPS Bake.(Pepper,Onion,Poultry,Sausage)?

Jason Smith said...

I'm partial to:

Casseruola Pauline

Dennis Goad said...

I like the sound of Oven-Roasted Vittles.

JV said...

At home we call it 'Chicken in a Pot'... almost identical ingredients except for the last 20 mins of cooking throw in some sliced lemon which caramelises and some capers right at the end with the parsley..

Ruben said...

Just popped my chicsage peptoes in the oven!!!

Barry Keane said...

Chef John, I've been watching and enjoying your videos for a couple years now and noticed you've made references to Method Man, The Roots, Jay Z and others. Are you a hip hop head?

- a (fellow) hip hop head.

Alex Weber said...

Roast 'Ums?

Gigi said...

O M G This will definitely be tried when the weather is a bit colder here... I bet it makes the house smell fantastic. Cannot wait.
Thanks again Chef!!

Low Carb Italian Grill said...

This is very similar to Chicken Murphy, an old school dish in Italian-American restaurants that's served with pasta. That version is more of a saute than oven roasted. I'm going to try this version soon - sounds great!

Gemmagirl said...

This was the bomb.

Angie M. said...

Chef,
We made this recipe yesterday. It was great! I loved the sausage and potatoes roasted this way. The chicken skin was crispy and the meat was tender and juicy. The pan sauce was heaven. Thanks for another great recipe. Easy recipes are sometimes the most delicious. I wouldn't change a thing!

Pat said...

I tried this today.

It gets my vaunted, you can't stop eating it, rating.

Terrific.

Audrey Guilbert said...

I love how simple it is, and quick to put together! Just made it tonight and it was delicious! Will definitely make again. Thanks for the recipe! :)

EhMoLee said...

This looks amazing. Another Chef John dish I'm definitely going to have to try. Any chance you could give me some details about that roasting pan you use? Size/brand/etc. Thanks!

test said...

No one here calls it Frisco.

Mike Fetta said...

Chicken Mitz?
American Happy Family? (a play on American chop-suey)
Rotì de Michele? (There's always room for another dish named after the wife lol)

Lenny said...

PSP Chicken that is pepper, sasauge potatoes chicken. So easy, so good really delicious. My kind of dish.Like the idea of adding shrimp in the end.

Mariuz said...

CSP^2

James said...

What extraordinary luck! I saw your video and immediately thought "Hey, I just bought all of the ingredients yesterday". There was a Grand Opening of a "... Fresh Market" near me yesterday and I picked up chicken legs for $0.39/lb. (Why are all new stores in my neck of the woods called Fresh Market?) Anyway, I made it that night (with an optional carrot thrown in for good measure) and it was fabulous! Thanks again for a great recipe.

rotunder said...

Really yum, almost better the day after for leftovers, but maybe I should've let it cool down a bit before eating the first time.

Anyways a suggestion for a name could be Chilli Sizzle Bake

Unknown said...

I cooked this for dinner last night, it was excellent! Today I diced up the leftovers and added them to some chicken stock, it made a very tasty soup/stew.

Matthew Williams said...
This comment has been removed by the author.
Lilian said...

The chicken was really moist and tender and we loved the gravy. Couldn't find spicy/hot Italian sausages do just went with sweet & mild Italian sausages but threw in some red pepper flakes. Also I added 6 cloves of garlic as my entire family are garlic lovers and placed the dish under the broiler in the last 10 minutes to help crisp up the chicken skin and potatoes. What a great idea to use the leftovers for a soup/stew I think I shall try that.

nasaguy100 said...

Just made a batch of this last night. OUTSTANDING! Going in the keeper file! I dub it the "Chicken One-Pan Wonder".

David Litfin said...

Seems a close relative of chicken scarpariello.

Georgia Dabinett said...

We tried this tonight and will be doubling the recipe to take to a charity dinner on Sunday. Such good comfort food for families of children in the ICU. Thanks for another great idea. For the vegetarians or non pork eaters, we are making your sweet potato blackbean bean chili with Martha Stuart's Zucchini cornbread muffins. Thanks again for all the inspiration, Chef John. You are making for good nutrition for families in crisis.

Beth Anderson said...

Made this last night. What a wonderful hodgepodge of ingredients that fit so well together. Perfect comfort food for a rainy autumn day.

Apple said...

This looks new to me but judging by its looks, I know for sure it tastes good and seems healthy too.

Walter H said...

Chef John - during the roasting, have you thought of or tried adding some fresh squeezed lemon juice?

Carolyn Hall Young said...

Dear Chef John,
I am in a critical condition, medically, and I have to thank you for all the fun and sensual joy that watching hours and hours of your cooking videos has brought to me. I was once a good, creative cook, enjoying nurturing and nourishing others through sharing meals. I am unable to move, now, without assistance, but can I travel the world of flavors, memories and sensations, through your work. My husband, in turn, is learning from your instruction, and is improving his kitchen skills, thanks to you.
Your videos are positive comfort food, in a world that can seem so loud. I savor each one.
With love and thanks,
Carolyn Hall Young
EL Rancho, New Mexico USA

Cindy Vaughan said...

Made this a few days ago. It was AH-Mazing and the aroma devine. This is a keeper for sure. All of your recipes are keepers. of the top of my head... A few that I make frequently Stuffed peppers, cabbage rolls, chicken lettuce wraps. I'm sure there are more...TY

Cindy Vaughan said...

Made this a few days ago and it was AH-Mazing and the aroma devine. Another keeper for sure!

Christine Dohm said...

Amazing! This is going in our rotation for sure. Thank you Chef John!!

Jhex said...

Just made this... Unbelievable flavour and the best chicken skin I've had in ages...

Another bullseye Chef John

Chris K. said...

This was great. Flavor improves overnight. Excellent leftovers for lunch. 100% will make again. Definitely in the rotation!

Margie Dupons said...

I made this tonight. One of my new favorite dishes! Thank you Chef John!!!

Ellen Savolainen said...

This was fab! I used a spicy Lamb Merguez sausage and threw in a few jalapenoes. I will definitely make it again. I'll double the peppers and onions (bigger chunks too) and potatoes, next time. A yummy, absorbant bread would be good, as well, to soak up all those juices. I also want to try this with root veggies. Thanks!

Lily Young said...

Chicken SPP ("yeah, you know me!")

alex mentes said...

Interesting idea, but the sausage cooked to quickly. I would start the chicken and potatoes by 15-20 minutes then add the peppers and sausage


Judy said...

So the day I saw this video I knew I had to try this. I had to buy a roasting pan, first off, then gather all the ingredients, and have time to do it on a weekend...
I say all that to say this--that was SO WORTH all the hoops I jumped to make it! OMG! DELICIOUS! AMAZING! WONDERFUL! Thanks for sharing Chef! Really a deceptively simple looking recipe but the flavor is out of this world. You were right--the melding makes this WAY better than the sum of it's parts. I just ate so much that I am about to explode, and I want more ;) lol I will be doing this one OFTEN.

Seriously--you should just call it AMAZEBALLS Chicken and Sausage. I think ;)

Daniel McIntyre said...

Made this 11/14 and have been eating leftovers since. It is amazing the flavor that comes out of this. Being from the Midwest we don't care for excessive spiciness so I used Sweet Italian Sausage and red/green peppers. Amazing.

Tom Lowry said...

I made this yesterday and stuck very close to the recipe. Next time I may do just sausage, maybe a mix of sweet and hot italian. I also think the idea of using shrimp sounds good. Like so many Chef John recipes this one provides good, basic technique and invites you to vary it to suit your tastes. When I am looking for ideas on how to cook just about anything this blog is a first stop.

Leti said...

I've long made a variation of this dish by just tossing sausage, potatoes, peppers, and oo/sp together, all raw, into the roasting pan. Everything comes out lovely with no extra precooking. It's surprising that you would advocate using three different pans to make a simple one dish meal, especially since everything is going to roast for an hour at such a high heat. I cheated by tossing chicken and veg with oo/sp/herbs, then poking the raw sausage and resting them on top of everything. I only turned the whole sausages once around the 45 minute mark and it came out perfect.

Locomotive_breath said...

Hi Chef John

I made this last weekend and it was a big hit. The aroma of the sausage while the dish was in the over drive everyone CRAZY! I used a mix of hot and swe Italian sausage but next time I'll going to use only the hot sausage. And I might throw in some curry powder as well for added kick. Thanks again for yet another permanent addition in my list of Chef John inspired recipes.

Shantanu.

Frank G said...

Did you name this dish? How about baked COPS? Or maybe just Baked Deliciousness...
Example:

Me: Hey honey, what's for supper?

Honey: Baked Deliciousness.

Me: Great, I love Chicken, Sausage, Onions, and Peppers. I'll take the leftover Deliciosness to work with me so make sure to hold some back so the gremlins to devour it all.

Honey: Sure, will. They do love it and it's so easy for me to make. Baked Deliciousness is the best recipe ever. That Chef John sure knows his stuff.

Unknown said...

How about Chicken Riviera? Since it has herbs d'provence and italian sausage and both rivieras are neighbors???:)

Clay said...

CHIPEPOS

CHIcken
PEppers
POotatos
Sausage

Best of all, it doesn't google, so it's all yours.

Clay said...

CHIPEPOS

CHIcken
PEppers
POotatos
Sausage

Best of all, it doesn't google, so it's all yours.