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This is a classic, rustic, one-pan meal where the incredible flavor comes from roasting everything in the delicious rendered fat from spicy Italian sausage. The result is perfectly tender chicken, caramelized vegetables, and an amazing pan sauce created right in the roasting pan.
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Par-cook and cut sausage, reserving the rendered fat. → Slash skin-on chicken thighs and chop peppers, onions, and potatoes. → In a large bowl, toss all meats and vegetables with the reserved sausage fat, olive oil, and seasonings until thoroughly coated. → Arrange in a roasting pan with chicken skin-side up. → Roast at 450°F for about 60 minutes until golden brown and cooked through.
Par-cook and cut sausage, reserving the rendered fat. → Slash skin-on chicken thighs and chop peppers, onions, and potatoes. → In a large bowl, toss all meats and vegetables with the reserved sausage fat, olive oil, and seasonings until thoroughly coated. → Arrange in a roasting pan with chicken skin-side up. → Roast at 450°F for about 60 minutes until golden brown and cooked through.
This is a classic, rustic, one-pan meal where the incredible flavor comes from roasting everything in the delicious rendered fat from spicy Italian sausage. The result is perfectly tender chicken, caramelized vegetables, and an amazing pan sauce created right in the roasting pan.
In a skillet over medium heat, add a little olive oil and the sausage links. Par-cook for about 3 minutes per side until they begin to brown and firm up.
After flipping the sausages, poke them a few times with a knife to help render out the flavorful fat.
Once both sides are browned, remove the sausages from the heat and let them cool until they are safe to handle.
Cut the cooled sausages into 2-inch pieces. Transfer them back into the pan with all the rendered fat and juices. Set aside.
Prepare the bone-in, skin-on chicken thighs by making two deep slashes on the skin side, cutting all the way down to the bone.
The key to this recipe's flavor is using the fat rendered from the sausage to coat all the other ingredients.
Using bone-in, skin-on chicken thighs provides the best flavor and moisture.
A very large mixing bowl is recommended to make tossing and coating the ingredients much easier.
Ensure the chicken skin is facing up and exposed in the roasting pan to get it nice and crispy.
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