Chicken Scarpiella

Sausage adds spice to this chicken and vegetable dinner recipe that's bursting with Italian flavors.

Chicken Scarpiella
Servings: 4 Prep 20 mins Bake 400°F 50 mins


  • 4 fully cooked Italian- or sun-dried-tomato-flavor chicken sausage (such as Al Fresco), about 12 ounces, cut into 1-inch pieces
  • 1 large sweet onion, peeled, halved and cut into 1/2-inch rings
  • 2 green bell peppers, about 1 pound, cored, seeded and cut into 1-inch pieces
  • 1 pound small red-skinned potatoes, cut into 3/4-inch pieces
  • 4 hot cherry peppers, trimmed, seeds removed and thinly sliced
  • 3 cloves garlic, peeled and smashed
  • 1 tablespoon olive oil
  • 3/4 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon plus 1/8 teaspoon black pepper
  • 2 skinless chicken breast halves, bone in, cut in half crosswise, about 1-1/2 pounds total
  • 1/2 cup chicken broth
  • Steamed broccoli (optional)

Make It

1. Heat oven to 400 degrees F. In a large roasting pan, combine sausage, onion, green pepper, potatoes, cherry peppers and garlic. Add olive oil and toss together. Season with 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Place on lower rack of oven. Bake at 400 degrees F for 10 minutes.

2. Meanwhile, spray a baking dish with nonstick cooking spray. Place chicken in dish and season with remaining 1/4 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour broth into bottom of dish. Once sausage mixture has baked 10 minutes, add chicken to oven on top rack. Bake both dishes at 400 degrees F for 30 minutes or until the internal temperature of chicken reads 160 degrees F on an instant-read thermometer and potatoes are fork tender. Stir vegetables twice during baking.

3. Add chicken to vegetables; cook an additional 5 to 10 minutes or until internal temperature of chicken registers 170 degrees F.

4. Transfer chicken and vegetables to a large platter and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 403, Fat, total (g): 12, chol. (mg): 159, sat. fat (g): 3, carb. (g): 32, fiber (g): 5, pro. (g): 42, sodium (mg): 920, Percent Daily Values are based on a 2,000 calorie diet.