Yield: 6 Servings

Adapted from FoodWishes

• 4large Italian sausage links (Hot is best, but a mix of hot and mild, if needed)
• 1TBS olive oil, plus more as needed
• 6-8bone-in, skin-on chicken thighs
• 2tsp kosher salt, plus more as needed
• freshly ground black pepper to taste
• 2large handfuls, seeded and cut sweet peppers
• 1sliced small red onion
• ½sliced yellow onion
• 4large Yukon Gold potatoes, quartered
• 2generous tsp dried Italian Seasoning or Herbs de Provence
• fresh Italian parsley to garnish, optional

Par-cook sausage:
In a large skillet, partially cook the sausage in a TBS of oil over medium high heat for 3 minutes per side. When you flip to the second side, poke the sausage with a knife to release oil and juices.

Remove from heat and cool til able to handle. Cut sausage into 1-2 inch chunks. I use a mix of hot and mild, and cut the hot diagonally and the mild straight.

Preheat oven to 450°F.

Trim up the chicken and make two deep slashes through the skin, down to the bone.

Put peppers in large mixing bowl, add the sliced onion and the quartered potatoes. Add chicken, sausages and all juices and fat. Season with salt, pepper and herbs. Drizzle with olive oil and mix everything well.

Pour into a large roasting pan and arrange to space thighs with the skin side up. Get potatoes exposed to the heat. Drizzle with more olive oil and season with salt.

Cook in the center rack of the over for 1 hour. Check for doneness, the thighs should be at least 185°F.