Roasted Chicken Sausage Peppers and Potatoes

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Roasted Chicken, Sausage, Peppers and Potatoes

  • Author: Cooking with Shotgun Red


You will love to smell the aroma of this Italian roasted chicken, sausage, peppers and potatoes in the oven. Just wait until you taste it, it’s absolutely delicious!



  • 5  Italian Sausage Links (Hot, Mild or Sweet)
  • 7  Tbsp. Olive Oil (divided)
  • 8  Chicken Thighs
  • 6  Mini Sweet Peppers (mixed colors – sliced and seeded)
  • 2  Bell Peppers (1 Green and 1 Red – sliced and seeded)
  • 1 Red Onion (sliced)
  • 1 Yellow Onion (sliced)
  • lbs. Petite Yukon Gold Potatoes
  • 1  Tsp. Salt
  • 1  Tsp. Ground Black Pepper
  • 1  Tsp. Garlic Powder
  • 1  Tsp. Onion Powder
  • 2  Tsp. Basil
  • 1  Tsp. Paprika
  • 1  Tsp. Italian Seasoning
  • ½ Tsp. Red Pepper Flakes
  • 1  Tsp. Fresh Thyme
  • Garnish with Fresh Parsley (chopped)


Preheat oven to 450 degrees.

In a nonstick frying pan on medium heat, add 2 tbsp. olive oil. Place the Italian sausage links in the pan and cook just until browned, then flip them over and brown the other side (only cook about 3 minutes per side to brown, they will finish cooking in the oven).  Pierce one side of each sausage link lightly with a fork or tip of a sharp knife to release some of the juices.  Remove the sausage links from the pan and place on a cutting board. Let them cook slightly, then slice each sausage link on an angle into 3 to 4 pieces.  Transfer them back into the frying pan with all the accumulated juices.

In a small bowl, mix together the salt, pepper, garlic powder, onion powder basil, paprika, Italian seasoning and red pepper flakes. Then set aside.

In a large bowl, add the sliced mini sweet peppers, sliced bell peppers, and red and yellow onions. Pierce each potato with a fork and put them in the bowl.  Add 2 tbsp. olive oil and about 1/3 of the mixed seasoning.  Add the sliced sausage pieces with all the juices and mix with your hands until all the vegetables and sausage are combined and coated with the olive oil, juices and seasonings.  Then transfer to a large 16 inch roasting pan.

Place the chicken thighs on a cutting board and cut two small slices on the top skin side of each thigh. Drizzle olive oil and sprinkle mixed seasoning on each thigh.  Then place them in the roasting pan, spacing them evenly around the vegetables.  Sprinkle the remainder of the seasoning mix and a little more ground black pepper on top of the chicken and vegetables.

Place in the oven and bake uncovered for 45 minutes. Then baste the chicken and vegetables with juices in the roasting pan and sprinkle with fresh thyme. Bake for an additional 20 minutes, or until vegetables are caramelized and chicken is fully cooked and browned. Sprinkle with chopped fresh parsley and serve.