Published: March 28, 2024
My Sunday conundrum is that I adore a big family-style dinner to end the week. Yet, by the time Sunday rolls around, I am often so drained from a week of work, laundry, and the rest, that those take-out menus start looking pretty tempting. Fret not – experience the ease of a one-pan Sunday dinner with this mouthwatering chicken dinner. Brimming with layers of flavors, this dish transforms a cozy night at home into a culinary celebration. If you are trying to increase your vegetable intake, add more bell peppers and onions. Serve it with a crusty French baguette for maximum sauce moppage.
Recipe and Photo by Susan Rosser
Sheet Pan Scarpariello
Ingredients:
(Serves 4 to 6)
1 1/2 pounds baby Yukon Gold potatoes, halved
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper to taste
3 links sweet Italian sausage, cut into 2 or
3 pieces each
6 skin-on, bone-in chicken thighs
2 large onions, cored and sliced
1 large red bell pepper, sliced
6 garlic cloves, chopped
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 cup chopped hot, sweet pickled peppadews in brine
1/4 cup white wine vinegar
2-3 tablespoons fresh rosemary, chopped
Fresh parsley for serving (optional)
Preparation:
• Preheat the oven to 425°F.
• Coat the potatoes with olive oil and season generously with salt and pepper. Arrange the potatoes, cut side down, on a sheet pan and roast for 15 minutes.
• While the potatoes are cooking, combine the chicken, sausages, sliced onions, bell pepper and garlic in a large bowl. Drizzle with olive oil and season with kosher salt and black pepper.
• Retrieve the sheet pan from the oven and carefully add the chicken mixture, ensuring the chicken is placed skin side up. Return the pan to the oven and roast for approximately 45 minutes or until the chicken is thoroughly cooked. Depending on the size of your chicken, you might want to use two sheet pans to
avoid overcrowding.
• About 10 minutes before the chicken is done, add the rosemary and mix it up as well as
you can.
• Once done, transfer everything from the sheet pan to a large platter. Position the sheet pan
on two burners set to medium on your stovetop.
• Pour in chicken stock, wine, and vinegar scraping the pan to capture all the flavorful brown bits. Once the stock and wine are warm, remove the sheet pan from the heat and stir
in the peppadews and their brine. Mix well, then drizzle this flavorful mixture over the chicken
and sausages on the platter.
• Garnish with fresh parsley and serve.
