Name: Sheet Pan Chicken Scarpariello
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 lbs bone-in, skin-on chicken thighs (about 6); 3 Italian sausage links (sweet or spicy, about 12 oz), cut into 2-inch pieces; 2 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried); 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried); 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 2 large bell peppers (red and yellow), cut into 2-inch pieces; 1 medium red onion, cut into wedges; 1 cup baby Yukon gold potatoes, halved; 1 cup pickled cherry peppers, drained and halved (mild or hot); ½ cup chicken broth; 2 tablespoons red wine vinegar

Hey y'all! If you're searching for an easy, flavor-packed dinner rescue that tastes like it came from an Italian bistro, you have to try this Sheet Pan Chicken Scarpariello. It's loaded with juicy chicken thighs, zesty Italian sausage, bell peppers, and tangy pickled peppers, all roasted to golden perfection on one pan. This meal is brilliant for busy weeknights and impressive enough for guests. Trust me, everyone will go back for seconds! Let's get cooking!

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Why You'll Love This

One-pan wonder: Minimal mess, maximum flavor, and easy cleanup.
Zesty and savory: Each bite is bursting with sweet, tangy, and mildly spicy notes.
Family-friendly: Appeals to picky eaters and those who love bold flavors alike.
Great for meal prep: Leftovers reheat beautifully for lunch or dinner the next day.
Customizable: Adaptable to your favorite veggies and sausage types.

Ingredients

2 lbs bone-in, skin-on chicken thighs (about 6)
3 Italian sausage links (sweet or spicy, about 12 oz), cut into 2-inch pieces
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 large bell peppers (red and yellow), cut into 2-inch pieces
1 medium red onion, cut into wedges
1 cup baby Yukon gold potatoes, halved
1 cup pickled cherry peppers, drained and halved (mild or hot)
½ cup chicken broth
2 tablespoons red wine vinegar

Directions

Prep the Oven and Pan

Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.

Season the Chicken and Sausage

Pat chicken thighs dry with paper towels. In a big bowl, toss the chicken thighs and sausage pieces with olive oil, rosemary, oregano, kosher salt, black pepper, and garlic powder until everything is nicely coated.

Add the Veggies

Add bell peppers, red onion, and potatoes to the bowl. Toss again so the veggies get coated in the seasoning mixture.

Arrange on the Sheet Pan

Spread the chicken thighs (skin-side up), sausage, veggies, and potatoes over the prepared sheet pan in a single layer. Scatter the pickled cherry peppers over everything. Pour chicken broth and red wine vinegar evenly across the pan.

Roast to Perfection

Roast in the oven for 40-45 minutes, turning the sausage and veggies once halfway through, until the chicken skin is crisp and golden and the potatoes are tender. (Chicken should reach 165°F in the thickest part.)

Serve

Let rest a few minutes before serving. Spoon pan juices over the chicken and veggies. Sprinkle with extra herbs if desired and enjoy!

Notes

For extra-crispy chicken skin, broil for 2-3 minutes at the end—watch closely!
If your pan is crowded, use two pans to ensure perfect roasting and browning.
You can swap bone-in chicken thighs for boneless, but reduce the cooking time to about 30 minutes.

Variations

Spicy Italian: Use hot Italian sausage and hot pickled peppers for extra kick.
Lemon-Herb: Add 1 sliced lemon and extra fresh parsley before roasting for a bright twist.
Vegetarian: Omit chicken and sausage, and replace with meaty portobello mushrooms and cannellini beans.

Required Equipment

Large rimmed sheet pan
Parchment paper or foil
Large mixing bowl
Tongs or spatula
Meat thermometer (optional, but recommended)

Storage Instructions

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 375°F (190°C) for 10-15 minutes, or in the microwave until hot.
Freeze for up to 2 months; thaw overnight and reheat as above.

Serving Suggestions

Pair with a crisp green salad and crusty Italian bread to sop up the savory juices.
Roasted broccoli or garlic green beans make perfect veggie sides.
A glass of Pinot Grigio or Chianti complements the hearty, zesty flavors.

Pro Tips

Cut the potatoes and peppers into similar-sized pieces for even cooking.
Arrange the chicken skin-side up for the best crisp and browning.
Deglaze the pan juices with a little more vinegar at the end if you love extra tang.

FAQ

Can I use chicken breasts instead of thighs? Yes, but reduce the bake time to 25-30 minutes to avoid drying them out.
Is this dish very spicy? Not unless you use hot sausage or hot pickled peppers. Choose mild if you prefer less heat.
Can I prep this ahead? Absolutely! Marinate chicken and sausage up to 12 hours ahead and chop veggies in advance for a super quick assembly.

Prep Time:

15 minutes

Cook Time:

45 minutes

Total Time:

1 hour