Name: Chicken Scarpariello with Potatoes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1½ pounds bone-in skin-on chicken thighs; 1 pound Italian sausage, cut into 2-inch pieces; 2 tablespoons olive oil; Salt and pepper, to taste; 1 cup baby potatoes, halved; 2 tablespoons olive oil; Salt and pepper, to taste; 1 small onion, finely chopped; 4 cloves garlic, minced; 1 cup chicken broth (low sodium or no sodium added); ½ cup dry white wine; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes (optional, for heat); 1 cup jarred pickled cherry peppers, halved (mild or hot); ½ cup brine from the cherry peppers; 2 medium red bell peppers, sliced (optional); 1 sprig fresh rosemary or thyme; Fresh parsley, chopped; Lemon wedges (optional)

There's something about that perfect blend of tender chicken, spicy sausage, tangy peppers, and crispy potatoes that just sings comfort food to me. This Chicken Scarpariello with Potatoes Recipe offers that remarkable balance of bold flavors and satisfying textures that makes it a family favorite every time I make it.

A baking tray filled with four golden brown cooked chicken thighs spread evenly across the tray. Surrounding the chicken are many yellow potato halves, roasted to a light brown color and crispy texture. Red bell pepper strips are placed between the chicken and potatoes, alongside small, round browned sausage pieces scattered all over. Bright lemon wedges sit on top and around the chicken pieces. A sprig of fresh rosemary lies diagonally across the tray. The tray rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Scarpariello with Potatoes Recipe
Top Tip
How to Serve Chicken Scarpariello with Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Scarpariello with Potatoes Recipe

Why You'll Love This Recipe

Whenever I whip up this Chicken Scarpariello with Potatoes Recipe, it feels like a warm hug after a long day. The juicy chicken thighs combined with the spicy Italian sausage and those crispy roasted potatoes create a dish that's hearty and full of personality. Plus, it’s all baked on one pan, making cleanup a breeze!

Perfectly balanced flavors: Tangy cherry peppers and red wine vinegar add just the right amount of zip to a rich, savory base.
Easy one-pan meal: Roasting everything together brings the flavors together while giving you crispy potatoes and tender chicken.
Customizable heat: You can easily adjust the spice level by choosing mild or hot cherry peppers—or skip the red pepper flakes if you prefer mild dishes.
Great for leftovers: The flavors actually deepen the next day—making this recipe a winner for meal prep or easy reheats.

Ingredients & Why They Work

This recipe combines classic Italian-American ingredients that play beautifully together. The chicken and sausage provide hearty, meaty depth, while cherry peppers and vinegar bring brightness and tang. Roasting the potatoes separately first ensures they stay crisp without getting soggy in the sauce.

Flat lay of bone-in skin-on chicken thighs with golden skin, plump Italian sausage pieces, halved baby potatoes with smooth yellow skin, a small white bowl of olive oil, a small white bowl of coarse salt and black peppercorns, a small white bowl filled with finely chopped white onion, a small white bowl with minced garlic cloves, a small white bowl of pale golden chicken broth, a small white bowl of clear dry white wine, a small white bowl containing deep red wine vinegar, a small white bowl of dried oregano leaves, a small white bowl with bright red crushed red pepper flakes, a small white bowl of halved pickled cherry peppers in red and green hues, a small white bowl with light pink cherry pepper brine, two sliced red bell pepper strips showing fresh and glossy texture, a fresh green sprig of rosemary, a small bunch of freshly chopped bright green parsley, and several fresh yellow lemon wedges all arranged symmetrically and balanced on simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in skin-on chicken thighs: The skin crisps up beautifully, keeping the meat juicy; it's a game-changer versus boneless.
Italian sausage: Its bold, herby flavor complements the chicken and adds a nice spicy undertone, especially if you opt for hot sausage.
Baby potatoes: Small potatoes roast quickly and evenly, getting delightfully crispy on the outside while staying fluffy inside.
Cherry peppers: This is where Scarpariello shines—the peppers add tang and a gentle heat; you can adjust the spice based on your pepper choice.
Red wine vinegar: Adds acidity to balance the richness and ties the sauce together.
White wine: A splash deglazes the pan and adds complexity without overpowering the dish.
Fresh rosemary or thyme: Aromatic herbs lift the flavors and give the dish a fresh, earthy note.
Garlic and onions: Classic aromatics that form the savory backbone of the sauce.
Red pepper flakes (optional): Great for those who want a touch more heat, but leave them out if you're keeping it mild.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this recipe is how easy it is to adjust to your taste or ingredients on hand. I often swap rosemary for thyme, depending on my herb garden, and sometimes add bell peppers for a pop of color and sweetness.

Variation: Adding sliced red bell peppers not only brightens the dish visually but gives a nice sweetness that balances the tangy cherry peppers. I’ve found it a hit with both kids and adults alike.
Dietary tweak: For a lower-fat version, feel free to use skinless chicken thighs, though you might miss that crispy skin texture.
Seasonal twist: In the summer, I sometimes toss in fresh cherry tomatoes near the end of roasting—they burst with juice, adding a fresh counterpoint.

Step-by-Step: How I Make Chicken Scarpariello with Potatoes Recipe

A white oval dish filled with four golden-brown cooked chicken thighs placed on top of a mix of browned sausage pieces, roasted yellow baby potatoes, and sliced red bell peppers. The potatoes have a soft texture with some browned edges. The red bell pepper slices are scattered in between, adding a pop of bright color. The dish is lightly coated in a shiny sauce with bits of cooked onions and sprinkled with some green herbs all over. In the background, another similar white oval dish holds the same food, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the potatoes until beautifully crisp

Start by halving baby potatoes and tossing them with olive oil, salt, and pepper. Pop them cut side down on a rimmed baking sheet and roast at 425°F for about 20-25 minutes. This step is crucial because it gives the potatoes that golden, crispy exterior—you don’t want soggy potatoes soaking in the sauce. Trust me, skipping this step is a rookie mistake I’ve learned the hard way!

Step 2: Sear chicken thighs until skin is golden and crisp

Season your bone-in, skin-on chicken thighs with salt and pepper. Heat olive oil in your skillet or Dutch oven until shimmering, then add the chicken skin-side down. Let them cook undisturbed for 5-6 minutes until that beautiful golden brown crust forms, then flip and cook the other side. This step locks in juices and creates that crave-worthy crispy skin.

Step 3: Brown the Italian sausage

Remove the chicken and set aside, then add your cut Italian sausage pieces right into the same pan. Browning the sausage adds another layer of flavor to the pan, which will end up in the sauce—so don’t rush this step. Once browned and cooked through, scoop them out and set them aside with the chicken.

Step 4: Build the sauce with onions, garlic, wine, and peppers

In the same pan, add chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in minced garlic and cook for one minute until fragrant. Then pour in white wine to deglaze the pan, scraping up all those delicious browned bits stuck to the bottom. Let it reduce for a few minutes to concentrate the flavors.

Next, add chicken broth, red wine vinegar, oregano, red pepper flakes if using, halved pickled cherry peppers with their brine, sliced sweet red bell peppers, and a fresh sprig of rosemary or thyme. Stir everything to combine—this sauce is where the magic happens and gives Scarpariello its signature tangy bite.

Step 5: Combine, roast, and finish cooking in the oven

Transfer your seared chicken, browned sausage, and sauce over the roasted potatoes on the baking sheet. Spread everything out evenly to ensure good roasting and coating. Pop it back in the 425°F oven for another 20-25 minutes, until the chicken reaches 165°F internally and the sauce thickens slightly. This oven finish melts all those flavors together.

Step 6: Garnish and serve

Once out of the oven, sprinkle with chopped fresh parsley for freshness and optionally add lemon wedges on the side to brighten the dish with a squeeze of citrus. I love serving this with crusty bread to soak up every last bit of the tangy, spicy sauce. You could also pair it with a simple pasta or polenta.

Top Tip

After making Chicken Scarpariello with Potatoes Recipe a bunch of times, I’ve picked up a few tricks that really pull the dish together and save you from common pitfalls:

Roast potatoes first: Always roast your potatoes separately before adding the sauce—this guarantees they stay crispy instead of soggy.
Don’t skip the pepper brine: Using the brine from the pickled cherry peppers adds that tangy, slightly salty kick that makes the sauce unforgettable.
Sear chicken skin-side down: This trick locks in juices and gives you the perfect crispy skin, the hallmark of great Scarpariello.
Use bone-in chicken: It keeps the meat moist and flavorful during roasting. Boneless works, but you lose some of the richness.

How to Serve Chicken Scarpariello with Potatoes Recipe

chicken scarpariello - Serving Suggestion

Garnishes

I always finish this dish with a generous handful of chopped fresh parsley—it brightens the look and the flavor. A lemon wedge on the side is optional but lovely; I squeeze it just before eating to give the dish a lively pop that cuts through the richness.

Side Dishes

This Scarpariello is pretty hearty on its own, but I love serving it with some crusty Italian bread to mop up the sauce. Pasta, like a simple spaghetti aglio e olio, or creamy polenta also pair beautifully if you want to round out the meal.

Creative Ways to Present

For special occasions, I’ve served Chicken Scarpariello with Potatoes Recipe family-style in a rustic cast iron skillet right at the table. It not only looks stunning but keeps everything warm and sizzling—makes guests feel like they’re at an Italian trattoria!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, making it taste even better the next day. Just make sure to refrigerate the dish promptly to keep everything fresh.

Freezing

I’ve frozen this recipe successfully by portioning it into freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and reheat gently. The texture of potatoes changes a bit after freezing, so I recommend turning the reheated dish under the broiler for a few minutes to crisp them back up.

Reheating

To reheat, I prefer warming it in a skillet over medium-low heat with a splash of chicken broth to loosen the sauce. This helps keep the chicken moist and prevents the sauce from drying out. You can also finish under a broiler for a minute or two if you want to refresh the crispy skin texture.

Frequently Asked Questions:

Can I use boneless chicken instead of bone-in?

You can, but boneless chicken thighs won’t have the same juicy texture or crispy skin. Bone-in skin-on makes the dish richer and more flavorful. If using boneless, watch cooking times carefully as it will cook faster.

What if I don’t have pickled cherry peppers?

If you can’t find pickled cherry peppers, you can substitute with jarred pepperoncini or mild pickled peppers. The unique tang of the brine is key, so consider adding a splash of vinegar to the sauce to mimic the pickled flavor.

Can I make this recipe spicier?

Absolutely! Use hot Italian sausage, choose hot pickled cherry peppers, and add extra red pepper flakes to kick up the heat. Just adjust according to your spice tolerance.

Why is roasting the potatoes separately important?

Roasting the potatoes separately first ensures they get crispy instead of soggy when baked with the sauce. The sauce has a lot of liquid, so pre-roasting is the trick to keeping the potatoes perfectly textured.

Final Thoughts

This Chicken Scarpariello with Potatoes Recipe is one of those dishes I return to again and again because it’s reliably flavorful, comforting, and straightforward. Whether you want a cozy weeknight dinner or a dish to impress family and friends, it really delivers. I hope you enjoy making it as much as I do—you’re going to love how the sweet, spicy, and savory flavors come together in every bite.