CHICKEN, SAUSAGE AND PEPPERONCINI
Crispy-skinned chicken, juicy sausages, and potatoes roasted together have sopped up the delicious flavors of the meats, garlic and pepperoncini. A sheet pan dinner before it was trendy and a perennial family favorite; perfect for feeding a crowd.
- 1 bulb of garlic
- 2 lb redskin potatoes scrubbed
- 1 lb Italian sausage links sweet or hot, depending on your audience
- 3 lb chicken pieces, bone-in I prefer thighs; breasts should be cut in half
- 16 oz jar marinated pepperoncini undrained
- 1/4 cup olive oil good extra virgin (doesn't need to be fancy)
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Preheat the oven to 375 degrees F. Line a baking sheet with foil (or not ... this just helps immensely with cleanup).
Separate the cloves of garlic and peel. Place all of the peeled garlic onto the baking sheet.
Cut the potatoes into 1-inch dice (bite-sized pieces). Place onto the baking sheet with the garlic.
Slice each sausage link into three equal pieces. Place onto the baking sheet with the other ingredients.
Wash and pat dry the chicken pieces. Place onto the baking sheet as well.
Pour the pepperonci and juice over the chicken.
Drizzle the olive oil over the ingredients in the pan. Sprinkle with the oregano, salt and pepper. Using your hands, toss to combine completely and then lay the ingredients out in as even a layer as possible. Make sure the chicken pieces are skin-side up.
Bake in the oven for 50 minutes or until you get an internal chicken temperature of 165.
- The quantities of the ingredients can be tweaked to your liking (and number of folks you're feeding. If you need to stretch the dish, add more potatoes, chicken and/or sausage. Toss in a bit more olive oil and seasoning and be on with your bad self.
- Don't overcrowd the pan or the meats will steam instead of roast. If you need to divide between two (or more pans) just be sure to switch them around in the oven (top to bottom/back to front) during the cook time.