Chicken Scarpariello with Potatoes Recipe

If you’ve ever been craving a rustic, hearty dish that sings with bold Italian-American flavors, you’ve got to try this Chicken Scarpariello with Potatoes Recipe. It’s exactly the kind of meal that feels like a big warm hug after a long day — crispy roasted potatoes, tender chicken, tangy pickled peppers, and that irresistible garlicky vinegar sauce that ties everything together. Once you make this, you’ll see why my family can’t get enough of it!

this …

Ingredients You’ll Need

This Chicken Scarpariello with Potatoes Recipe is anchored in simple, authentic ingredients that create layers of flavor when combined. The mix of bone-in chicken thighs and Italian sausage gives you a juicy, savory protein base, while the pickled cherry peppers and brine add that classic tangy punch that makes this dish memorable.

• Bone-in skin-on chicken thighs: I always use skin-on for that crispy, golden finish and juicy meat underneath.
• Italian sausage: Adds spice and richness; cut into chunks so every bite is packed with flavor.
• Baby potatoes: Roasting them cut side down makes them perfectly crispy without drying out.
• Olive oil: Helps with browning and adds a nice Mediterranean touch.
• Onion and garlic: The flavor foundation—don’t rush these two; take your time softening them.
• Chicken broth and dry white wine: For a flavorful, tangy sauce that’s not too heavy.
• Red wine vinegar: The secret weapon for acidity and brightness.
• Dried oregano and red pepper flakes: Bring earthiness and a little kick if you like heat.
• Pickled cherry peppers and brine: This is what sets this recipe apart—don’t skip the brine!
• Red bell peppers (optional): I add these for color and sweetness, but you can leave them out if you’re short on time.
• Fresh rosemary or thyme: The herbs add freshness and aroma—rosemary is my favorite here.
• Fresh parsley and lemon wedges (for garnish): They brighten the whole dish right before serving.

Variations

I love making this Chicken Scarpariello with Potatoes Recipe my own by swapping out ingredients or adjusting heat levels. Feel free to experiment based on what you love or what you’ve got in your fridge!

• Spicy or Mild: I usually use hot pickled cherry peppers when it’s just me and my partner, but for family dinners with kids, mild works better to keep everyone happy.
• Protein Swap: I’ve made this using bone-in drumsticks instead of thighs, and it turns out just as delicious—just adjust cooking times slightly.
• Vegetable Boost: Sometimes I add sliced mushrooms or green beans right before roasting to get some extra veggies in the mix.
• White Wine Substitute: If you don’t have white wine, a splash of more chicken broth with an extra squeeze of lemon works just fine.

How to Make Chicken Scarpariello with Potatoes Recipe

Step 1: Roast the Potatoes to Crispy Perfection

Start by preheating your oven to 425°F (220°C). Toss the halved baby potatoes with a nice drizzle of olive oil, salt, and pepper. I always place them cut side down on a rimmed baking sheet—that’s my trick for golden, crispy edges every time. Roast for about 20-25 minutes. While they’re roasting, you can prep the rest—this step is crucial because if you skip roasting first, you’ll get soggy potatoes buried in sauce. Trust me, I learned that the hard way!

Step 2: Sear the Chicken and Brown the Sausage

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 until the skin is golden and crispy, about 5-6 minutes per side. Remove and set aside. In the same pan, brown your Italian sausage pieces until just cooked through. Don’t rush these steps—you want a beautiful sear for flavor!

Step 3: Build the Sauce with Aromatics and Acidity

Using the same pan, add the chopped onion and cook until softened—about 3-4 minutes. Then, stir in minced garlic and cook for another minute until fragrant. Pour in the white wine and scrape up those delicious browned bits on the bottom of the pan—that’s where a lot of flavor lives! Let it reduce slightly for 2-3 minutes, then add chicken broth, red wine vinegar, oregano, red pepper flakes (if you want heat), the halved pickled cherry peppers along with their brine, sliced bell peppers, and your fresh rosemary sprig. Stir everything together so the flavors marry beautifully.

Step 4: Combine Everything and Finish Roasting

Transfer the chicken, sausage, and sauce onto the baking sheet with your roasted potatoes, spreading it out evenly so everything cooks uniformly. Pop it back into the oven for about 20-25 minutes until the chicken hits an internal temperature of 165°F and your sauce has thickened just nicely. By the end, you’ll have that irresistible mix of crispy potatoes nestled in a tangy, juicy sauce with perfectly cooked chicken and sausage.

Step 5: Garnish and Serve

Finish by sprinkling fresh chopped parsley over the top. If you like, add lemon wedges on the side for a fresh squeeze of brightness. Serve it right off the pan with some crusty bread or tossed over pasta to soak up that killer sauce. It’s one of those meals that’s pretty much guaranteed to make everyone ask for seconds!

How to Serve Chicken Scarpariello with Potatoes Recipe

Garnishes

I always garnish this dish with freshly chopped parsley for a pop of herbaceous freshness, plus lemon wedges on the side. The lemon squeeze just wakes up the whole plate and balances out that rich, tangy sauce perfectly.

Side Dishes

Crusty Italian bread is a must to mop up all the sauce. Alternatively, serve it over buttery pasta or alongside a simple green salad to add some brightness to your plate.

Creative Ways to Present

For special occasions, I like to present this in a rustic cast-iron skillet right on the table. It’s inviting and keeps everything warm. You can also scatter some toasted pine nuts on top for added texture and nuttiness, which delights guests every time!

Make Ahead and Storage

Storing Leftovers

After a meal, I let the leftovers cool, then store them in an airtight container in the fridge. This Chicken Scarpariello with Potatoes Recipe reheats beautifully and actually tastes even better the next day because the flavors have melded together.

Freezing

I’ve frozen this dish a couple of times with great success—just make sure to freeze in portions and label your containers. Thaw overnight in the fridge before reheating so the chicken stays juicy.

Reheating

When reheating, I prefer using the oven at 350°F wrapped loosely in foil to keep everything moist and crispy, but a quick stovetop reheat in a covered pan also works well to keep the sauce luscious.

FAQs

Final Thoughts

Chicken Scarpariello with Potatoes Recipe has become one of my go-to comfort meals that always impresses. It combines straightforward cooking techniques with bold flavors, making it perfect for a cozy dinner or feeding a hungry crowd. Give it a try—I promise once you taste those tangy pickled peppers mingling with crispy potatoes and juicy chicken, it’ll quickly become a family favorite in your home, just like it did in mine.

Print