There’s something wonderfully rustic and comforting about this Chicken Scarpariello with Potatoes and Peppers Recipe that I’m excited to share with you. The combo of crispy roasted potatoes, tender chicken, tangy pickled peppers, and a sauce that’s bursting with flavor makes every bite unforgettable.

A large white tray filled with a baked dish showing four golden brown chicken pieces placed over a mix of small yellow potato halves, red bell pepper slices, and browned sausage pieces. The yellow potatoes are scattered all over, some with crisp edges. The red bell peppers are thin and slightly soft, spread between the chicken and potatoes. The sausages are dark brown and round, adding rich contrast throughout. Lemon wedges are placed on top near the chicken pieces, and a sprig of fresh green rosemary lies centrally across the food. The tray sits 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 and Peppers Recipe
Top Tip
How to Serve Chicken Scarpariello with Potatoes and Peppers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Scarpariello with Potatoes and Peppers Recipe

Why You'll Love This Recipe

Honestly, Chicken Scarpariello is one of those dishes that feels like a warm hug after a busy day. I love how the potatoes crisp up perfectly while the chicken gets that golden, juicy skin. And the peppers? They add a little kick that just wakes everything up.

Flavor Explosion: The combination of pickled cherry peppers and savory sausage creates a sauce that’s tangy, spicy, and packed with character.
Hands-Off Cooking: Roasting everything on one sheet makes this a perfect no-fuss dinner that still feels special.
Perfect for Entertaining: It’s impressive enough for company yet simple enough to whip up on a weeknight.
Leftover Friendly: This dish tastes even better the next day, making your future self very happy.

Ingredients & Why They Work

Every ingredient in this Chicken Scarpariello with Potatoes and Peppers Recipe plays a role in layering flavors and textures. Here’s why each one is essential and a tip or two for picking the best of each.

Flat lay of bone-in skin-on chicken thighs with golden skin, several pieces of Italian sausage cut into chunks, a small pile of halved baby potatoes with natural skins, one small peeled onion finely chopped, four fresh garlic cloves whole and unpeeled, two medium red bell peppers sliced, a sprig of fresh rosemary, a handful of bright red pickled cherry peppers halved, a few fresh parsley sprigs loosely chopped, two lemon wedges, and three small white ceramic bowls each containing clear olive oil, light golden chicken broth, and deep red wine vinegar, 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: These give you juicy meat with crispy skin — trust me, the texture difference is worth the extra minute of prep.
Italian Sausage: Adds savory richness and a gentle spice, rounding out the dish’s bold flavors.
Baby Potatoes: Small and tender, they crisp beautifully when roasted cut side down.
Olive Oil: The foundation for perfect roasting and searing — a good quality one makes a subtle difference.
Pickled Cherry Peppers: These bring that signature tangy heat; choose mild or hot depending on your palate.
Red Wine Vinegar: Helps brighten the sauce and balance out the richness.
White Wine: Adds depth and acidity to deglaze the pan and create a flavorful base.
Garlic & Onion: The classic aromatic duo that’s the backbone of many great sauces.
Fresh Rosemary or Thyme: Gives a fragrant herbal note that lifts the whole dish.
Red Bell Peppers (Optional): For pops of color and a touch of sweetness to soften the heat.
Salt and Pepper: Essential seasoning to balance and enhance all the flavors.

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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 like to tweak this Chicken Scarpariello with Potatoes and Peppers Recipe depending on the season or what I have on hand. Feel free to make it your own — this dish is all about bold flavors and flexibility.

Variation: When I’m feeding a crowd who prefers milder heat, I swap out the hot cherry peppers for a milder variety or just use their brine sparingly. It still packs tons of flavor without overwhelming anyone.
Vegetarian Twist: I’ve tried replacing sausage with hearty mushrooms and it still works well, just add a splash of soy sauce for umami depth.
Seasonal Swap: Throw in some roasted autumn squash or swap the baby potatoes for sweet potatoes to keep things cozy in cooler months.

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

The image shows a white oval plate filled with a colorful mix of food layers. The bottom layer contains small roasted golden-yellow potato halves with a roasted texture. Scattered among the potatoes are browned sausage pieces with a rough and crispy surface. On top of these, there are red bell pepper strips, adding bright color and soft texture. The top layer consists of four golden-brown cooked chicken pieces, slightly shiny with herbs and small bits of cooked onion on them. The dish sits on a white marbled surface, with part of another plate holding similar food slightly visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Potatoes to Crispy Perfection

Start by prepping those baby potatoes: halving them and tossing in olive oil, salt, and pepper. I always arrange them cut side down on a rimmed baking sheet — this little trick helps them get that golden, irresistible crisp. Pop them in a 425°F oven and roast for 20-25 minutes. You want them nicely browned but not burnt. Once roasted, leave them right on the sheet; they’ll go back in the oven with everything else later.

Step 2: Sear the Chicken and Sausage for Maximum Flavor

While the potatoes roast, season your chicken thighs with salt and pepper. Heat some olive oil in a large skillet or Dutch oven over medium-high heat, then sear the chicken skin-side down until golden and crispy — about 5-6 minutes per side. Lay them on a plate once done. Next up, brown the sausage pieces in the same pan to soak up those lovely browned bits. Set them aside too.

Step 3: Build the Flavor-Packed Sauce

Drop in your finely chopped onion and cook until soft, around 3-4 minutes. Stir in minced garlic, cooking for just another minute until fragrant — don’t let it burn! Pour in the white wine to deglaze the pan, scraping up every tasty bit stuck to the bottom. Let it simmer a couple of minutes to reduce slightly, then add chicken broth, red wine vinegar, oregano, red pepper flakes if you want heat, pickled cherry peppers and their brine, sliced red bell peppers, and your fresh herb sprig. Stir it all up to marry the flavors.

Step 4: Bring It All Together & Roast

Now, take your baking sheet with the roasted potatoes and nestle in the seared chicken and sausage. Spoon over the sauce and peppers evenly. Pop it back in the oven at 425°F for another 20-25 minutes, or until your chicken reaches 165°F internally and the sauce thickens a little. This final roast melds all the flavors beautifully and crisps everything up just right.

Step 5: Garnish and Serve

Once out of the oven, sprinkle with fresh chopped parsley and serve with crusty bread or pasta to soak up every drop of that saucy goodness. I love adding a squeeze of lemon at the table for a little brightness — it really cuts through the richness.

Top Tip

Chicken Scarpariello can seem intimidating with its layers of flavors, but trust me, I’ve learned a few tricks that really help nail it every time without stress.

Roast the Potatoes First: I've made the mistake of skipping this, and the potatoes end up soggy swimming in sauce — not the vibe! Roast them separately first to get that amazing texture.
Don’t Skip the Brine: Adding the cherry peppers’ brine to the sauce is a game changer; it lifts the entire dish and ties everything together.
Sear Chicken Skin-Side Down: This step crisps up the skin perfectly — make sure your pan is hot and don’t move it too soon.
Use a Rimmed Baking Sheet: This helps contain the sauce so nothing escapes in the oven and makes cleanup easier.

How to Serve Chicken Scarpariello with Potatoes and Peppers Recipe

Chicken Scarpariello - Serving Suggestion

Garnishes

I’m a big fan of fresh chopped parsley for that pop of green and freshness—it balances the richness perfectly. Also, a few lemon wedges on the side let you add a splash of acidity that brightens every bite.

Side Dishes

Serve this alongside a simple green salad or roasted seasonal veggies. If you want to keep it cozy, buttered pasta or a chunk of crusty Italian bread is the way to go—it’s perfect for mopping up that flavorful sauce.

Creative Ways to Present

For a fun twist at dinner parties, try plating each chicken thigh on a bed of the potatoes and peppers, drizzle some sauce artfully, and garnish with microgreens or extra herbs. It looks restaurant-worthy but takes no extra effort.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so if you can wait, you’re in for a real treat.

Freezing

Freezing works well too — just pack it tightly in a freezer-safe container and thaw overnight in the fridge. I usually freeze if I’ve made a big batch but still want to enjoy it later without any sacrifice on flavor or texture.

Reheating

Reheat gently in a skillet or oven to keep the chicken skin from getting soggy again. Avoid microwaving because it can make the potatoes chewy and the chicken a bit rubbery.

Frequently Asked Questions:

Can I use boneless chicken instead of bone-in?

You absolutely can use boneless chicken, but keep in mind that bone-in, skin-on thighs offer more flavor and juiciness. The skin crisps up beautifully and keeps the meat tender during roasting, which boneless parts sometimes lack.

What if I don't have pickled cherry peppers or the brine?

While the cherry peppers and their brine really define this dish, if you don’t have them on hand, you can substitute with a mix of fresh bell peppers and a splash of red wine vinegar with a pinch of crushed red pepper flakes. The flavor won't be quite the same, but it will stay close to the spirit of the recipe.

Can I make this recipe spicier?

Definitely! Use hot cherry peppers instead of mild ones and add extra red pepper flakes to the sauce. Just be mindful if you’re cooking for kids or guests who prefer milder flavors—you can always serve more hot sauce on the side for them to adjust at the table.

Is this recipe suitable for meal prepping?

Yes! Because this dish keeps so well and even improves after a day or two, it’s ideal for meal prepping. Just portion out into containers after cooking and store in the fridge. Reheat gently to enjoy later in the week.

Final Thoughts

This Chicken Scarpariello with Potatoes and Peppers Recipe is a genuine staple in my kitchen — it’s that perfect blend of comforting, flavorful, and surprisingly easy to pull off. I can’t recommend it enough for a dinner that feels like a celebration of simple, honest ingredients working together. Give it a try, and you’ll soon see why it’s become such a favorite in my house and hopefully yours too.