Name: Chicken Scarpariello with Roasted 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, depending on preference); ½ cup brine from the cherry peppers; 2 medium red bell peppers, sliced (optional, for color); 1 sprig fresh rosemary or thyme; Fresh parsley, chopped; Lemon wedges (optional)

There’s something about a hearty, flavorful dish that just feels like a warm hug on a plate — and that’s exactly what this Chicken Scarpariello with Roasted Potatoes Recipe delivers. Crisp golden potatoes, tender chicken, spicy sausage, and a tangy, garlicky sauce come together in a way that’s deeply satisfying.

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 Roasted Potatoes Recipe
Top Tip
How to Serve Chicken Scarpariello with Roasted Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Scarpariello with Roasted Potatoes Recipe

Why You'll Love This Recipe

Every time I make this Chicken Scarpariello with Roasted Potatoes Recipe, it feels like I’m bringing a piece of my Italian-American family kitchen right to my table. It’s approachable, packed with flavor, and brings that perfect balance of savory, spicy, and tangy.

Perfect harmony of flavors: The blend of pickled cherry peppers, red wine vinegar, and sausage creates a mouthwatering sauce that’s both tangy and spicy.
Roasted potatoes done right: Roasting the baby potatoes first ensures they’re crisp and golden, never soggy or mushy.
One-pan simplicity: Using a baking sheet for roasting everything together makes cleanup so simple and keeps all the flavors mingling.
Keeps well and tastes even better next day: The leftovers pack a punch and reheat beautifully, making it great for meal prep or a cozy dinner tomorrow.

Ingredients & Why They Work

This recipe shines because of how the ingredients complement each other — the acidity of the pickled cherry peppers cuts through the richness of the chicken and sausage, while the roasted potatoes provide a crispy, comforting base. When shopping, prioritize fresh, good-quality chicken and flavorful Italian sausage, and don’t skimp on the pickled cherry peppers or their brine!

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

Chicken thighs: Bone-in and skin-on add flavor and keep the meat juicy during roasting.
Italian sausage: Adds spice and richness — slicing into pieces allows the flavor to infuse the sauce.
Baby potatoes: Small, tender, and perfect for roasting to golden perfection.
Olive oil: For roasting and sautéing — opt for a good quality extra virgin for the best taste.
Onion & garlic: Classic aromatics that build the flavor base of the sauce.
Chicken broth: Adds savory depth — low sodium lets you control salt.
Dry white wine: Adds acidity and complexity to the sauce.
Red wine vinegar: Brings brightness and tang that balances richness.
Dried oregano: A touch of herbal earthiness that ties everything together.
Red pepper flakes: Optional but recommended if you like some heat.
Pickled cherry peppers & brine: The star ingredient for that signature scarpariello tang and zip.
Red bell peppers: Optional for color and sweet, fresh balance.
Fresh rosemary or thyme: An aromatic touch that adds freshness.
Fresh parsley & lemon wedges: Perfect garnishes to brighten and finish the dish.

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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

I always encourage you to tailor this Chicken Scarpariello with Roasted Potatoes Recipe to your taste buds. Play with the heat level, swap herbs, or even try different sausage varieties — it’s meant to be your perfect comfort dish.

Variation: I love swapping Italian sausage for spicy chorizo when I’m in the mood for something bolder — it adds a smoky kick that’s amazing.
Make it milder: If you prefer less heat, just skip the red pepper flakes and use mild cherry peppers.
Herb swap: Thyme works beautifully if rosemary isn’t your favorite, changing the aroma slightly without overpowering the dish.

Step-by-Step: How I Make Chicken Scarpariello with Roasted 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 to Crispy Perfection

Start by preheating your oven to 425°F. Toss your halved baby potatoes with olive oil, salt, and pepper — make sure each piece is well coated. I always arrange them cut side down on a rimmed baking sheet; this little technique helps them get that perfect crispiness. Roast them for about 20-25 minutes until golden and crisp around the edges. Trust me, don’t skip this step, or you’ll end up with soggy potatoes later — been there, learned the hard way!

Step 2: Brown the Chicken and Sausage

While the potatoes are roasting, season your chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for about 5-6 minutes per side, until beautifully golden. Remove them and set aside. Then, brown the sausage pieces in the same pan until just cooked through, about 5 minutes. This step builds so much flavor, so don’t rush it.

Step 3: Build the Flavorful Sauce

In the same pan, add your finely chopped onion and cook until softened, around 3-4 minutes. Toss in the minced garlic and cook just one minute — don’t let it burn! Pour in the white wine, scraping up all those delicious browned bits stuck to the bottom; this is where so much of the magic lives. Let it simmer and reduce slightly, then add chicken broth, red wine vinegar, oregano, and red pepper flakes. Stir in your halved pickled cherry peppers along with some of their brine, sliced red bell peppers, and a sprig of rosemary or thyme.

Step 4: Roast Everything Together

Transfer your nicely seared chicken and sausage into the baking sheet alongside the roasted potatoes. Pour the delicious sauce over everything and spread it out evenly. Pop it all back into the oven for another 20-25 minutes, until the chicken reaches an internal temp of 165°F and the sauce thickens slightly. This one-pan roasting melds the flavors beautifully — I love how the potatoes soak up just enough sauce without losing their crisp texture.

Step 5: Garnish and Serve

Finish by sprinkling chopped fresh parsley on top for color and freshness. Optional but highly recommended: serve with lemon wedges for a bright squeeze just before eating — it really elevates the dish. I always pair mine with crusty bread or pasta to soak up every last drop of that incredible sauce.

Top Tip

Making Chicken Scarpariello with Roasted Potatoes Recipe is deeply rewarding, especially when you get the balance of textures and flavors just right. These tips helped me avoid common pitfalls and bring the dish to life every time.

Roast those potatoes first: Doing this separately ensures they stay crisp instead of soggy, which can ruin the whole dish.
Don’t skimp on the pickled cherry pepper brine: It’s a secret weapon that lifts the sauce—from my experience, it’s the ingredient that makes the flavor truly pop.
Sear chicken skin-side down first: This renders the fat and ensures crispy, golden skin, adding texture and depth.
Use a rimmed baking sheet: It helps contain the sauce so nothing dries out or makes a big mess.

How to Serve Chicken Scarpariello with Roasted Potatoes Recipe

Chicken Scarpariello - Serving Suggestion

Garnishes

I swear by fresh parsley as a garnish for its bright, herbaceous contrast to the rich, tangy sauce. The lemon wedges are optional, but I’m a fan of squeezing just a bit of citrus juice over each serving — it adds that fresh zing that wakes up the whole dish.

Side Dishes

This dish stands tall on its own thanks to those roasted potatoes, but I love pairing it with some simple sides like a green salad dressed lightly with lemon and olive oil, or sautéed greens like spinach or broccoli rabe. And don’t forget crusty Italian bread or even a bed of pasta to soak up the delicious sauce—something I almost can’t resist!

Creative Ways to Present

For special occasions, I’ve plated the chicken and sausage over a nest of polenta or creamy risotto for an added layer of comfort. You can even turn it into a rustic family-style meal, serving everything right on the big baking sheet at the center of the table and letting everyone dig in. It’s fun, casual, and feels festive.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers in an airtight container in the fridge. Because everything is layered with that tangy sauce, the flavors develop even more overnight. When you open the container the next day, you’ll be greeted with an even tastier meal — if you can wait that long!

Freezing

This dish freezes surprisingly well. I separate the chicken, sausage, and potatoes into portions and freeze them in airtight containers. When thawed and reheated gently, the texture and flavor hold up nicely. Just be mindful not to overheat, or the chicken can dry out.

Reheating

I reheat leftovers gently in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce if it seems a bit thick. If you’re in a hurry, the microwave works fine — just cover loosely and heat in short bursts to avoid drying out the meat.

Frequently Asked Questions:

Can I use boneless chicken instead of bone-in?

You can, but I really recommend bone-in, skin-on chicken for this recipe because it adds so much more flavor and moisture. Boneless tends to cook faster and can dry out if not watched carefully.

What type of sausage is best for Chicken Scarpariello?

Traditional Italian sausage works beautifully, either sweet or spicy depending on your preference. For a twist, some people like spicy chorizo or even a milder sausage. Just make sure it’s flavorful since it adds depth to the sauce.

Can I skip the pickled cherry peppers?

You can, but the pickled cherry peppers and their brine are key to that signature Scarpariello tang and brightness. If you leave them out, the dish will still taste good but won’t have quite the same complexity and zing.

How do I know when the chicken is cooked through?

The best way is to use a meat thermometer. Chicken thighs should reach an internal temperature of 165°F. If you don’t have a thermometer, make sure the juices run clear when pierced and that the meat is no longer pink near the bone.

Final Thoughts

This Chicken Scarpariello with Roasted Potatoes Recipe is one of those dishes I always come back to because it manages to be comforting, exciting, and simple all at once. I hope after trying it, you’ll find yourself making it again and again — whether for a weeknight family meal or a little dinner party with friends. It’s a dish that invites sharing, savoring, and enjoying every last bite.