Nothing beats the comforting flavors of a classic meal that’s both hearty and satisfying. The Chicken Scarpariello with Potatoes Recipe is exactly that—a perfect balance of tender chicken, spicy sausage, and crispy roasted potatoes all bathed in a zesty, tangy sauce. It’s one of those recipes I come back to when I want something that feels like a warm hug on a plate.

A baking tray filled with four golden brown cooked chicken thighs spread evenly across the tray. Surrounding the chicken are many yellow potato halves, roasted to a light brown color and crispy texture. Red bell pepper strips are placed between the chicken and potatoes, alongside small, round browned sausage pieces scattered all over. Bright lemon wedges sit on top and around the chicken pieces. A sprig of fresh rosemary lies diagonally across the tray. The tray rests 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 Recipe
Top Tip
How to Serve Chicken Scarpariello with Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Scarpariello with Potatoes Recipe

Why You'll Love This Recipe

I first tried Chicken Scarpariello with Potatoes on a chilly weekend, and it instantly became one of my top go-to dinners. What really hooks me is how easy it is to make but tastes like something you’d order in a fancy Italian restaurant. Trust me, once you nail this, it’s going to be a staple in your kitchen, too!

Bold, Zesty Flavors: The sauce hits just the right notes of tanginess and heat, thanks to the pickled cherry peppers and red wine vinegar.
One-Pan Roast Magic: Roasting the chicken, sausage, and potatoes together makes cleanup a breeze and lets the flavors mingle beautifully.
Perfect Crispy Potatoes: Roasting potatoes separately first ensures they turn out crispy and never soggy, even when finished in the sauce.
Keeps Well for Leftovers: This dish tastes even better the next day, making it ideal for meal prep or impressing guests the day after a party.

Ingredients & Why They Work

Each ingredient plays a key role in this Chicken Scarpariello with Potatoes Recipe, blending together to create that distinctive sweet, tart, and spicy flavor profile. Here’s what to look for when shopping.

Flat lay of bone-in skin-on chicken thighs with golden skin, plump Italian sausage pieces, halved baby potatoes with smooth yellow skin, a small white bowl of olive oil, a small white bowl of coarse salt and black peppercorns, a small white bowl filled with finely chopped white onion, a small white bowl with minced garlic cloves, a small white bowl of pale golden chicken broth, a small white bowl of clear dry white wine, a small white bowl containing deep red wine vinegar, a small white bowl of dried oregano leaves, a small white bowl with bright red crushed red pepper flakes, a small white bowl of halved pickled cherry peppers in red and green hues, a small white bowl with light pink cherry pepper brine, two sliced red bell pepper strips showing fresh and glossy texture, a fresh green sprig of rosemary, a small bunch of freshly chopped bright green parsley, and several fresh yellow lemon wedges all arranged symmetrically and balanced on simple white ceramic bowls, 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 keep the meat juicy and flavorful, and the skin crisps up beautifully in the oven.
Italian Sausage: Adds savory richness and a little fatty goodness that balances the acidity of the sauce.
Baby Potatoes: Their small size and tender skin roast evenly and absorb the sauce without turning mushy.
Olive Oil: For roasting and searing, it helps develop that golden crust on chicken and potatoes.
Onion and Garlic: Build the flavorful base of the sauce with their sweet aromatics.
Chicken Broth: Keeps the sauce rich without overpowering, adding depth and moisture.
Dry White Wine: Brings brightness and helps lift the sauce with subtle acidity.
Red Wine Vinegar: The secret weapon for tanginess that makes the dish standout.
Dried Oregano and Red Pepper Flakes: Add herbaceous and spicy notes, customizable depending on your heat tolerance.
Pickled Cherry Peppers and Brine: This is where all the magic happens—the brine adds that punchy, vinegary zip that cuts through the richness.
Red Bell Peppers: Optional but lovely for color and a bit of natural sweetness.
Fresh Rosemary or Thyme: Fresh herbs lift the sauce giving it fragrant, earthy undertones.
Fresh Parsley and Lemon Wedges: For garnish, they add freshness and a final zing.

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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 love to tweak this Chicken Scarpariello with Potatoes Recipe depending on the season and mood. Sometimes I add extra garlic for more punch, or swap thyme for rosemary when I want a milder herb note. Making it your own is part of the fun!

Spice Level: When I’m feeding kids, I use mild cherry peppers — but for grown-up dinners, I love the kick of hot ones!
Protein Swap: Occasionally, I use chicken drumsticks instead of thighs; they work great and add variety.
Vegetable Boost: I sometimes add mushrooms or green beans to the roasting pan for more veggies without extra fuss.
Flavor Boost: A splash of lemon juice right before serving always brightens things up beautifully.

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

A white oval dish filled with four golden-brown cooked chicken thighs placed on top of a mix of browned sausage pieces, roasted yellow baby potatoes, and sliced red bell peppers. The potatoes have a soft texture with some browned edges. The red bell pepper slices are scattered in between, adding a pop of bright color. The dish is lightly coated in a shiny sauce with bits of cooked onions and sprinkled with some green herbs all over. In the background, another similar white oval dish holds the same food, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Those Potatoes Perfectly Crispy

Start by preheating your oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper, then spread them cut side down on a baking sheet. Roast them for 25 minutes until they’re golden and crispy. This step is essential — it keeps the potatoes from turning soggy later in the sauce, a mistake I’ve learned to avoid the hard way.

Step 2: Sear the Chicken to Lock in Juices

Season your chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear until golden brown, about 5-6 minutes per side. This step not only adds flavor but helps keep the chicken juicy. Remove and set aside once browned.

Step 3: Brown the Sausage

In the same pan, brown your Italian sausage pieces until just cooked through. This adds another layer of savory flavor to the dish. Once browned, remove and set aside with the chicken.

Step 4: Build the Flavorful Sauce

Add the chopped onion to your pan and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it. Deglaze the pan with white wine, scraping up the tasty browned bits from the bottom. Let it reduce a bit, then add chicken broth, red wine vinegar, oregano, red pepper flakes, pickled cherry peppers and their brine, red bell peppers, and your fresh rosemary or thyme sprig. Stir to combine. This sauce is the heart of the dish—the combination of tangy, spicy, and herbal flavors is unbeatable.

Step 5: Combine and Roast It All Together

Place the seared chicken, browned sausage, and sauce on the baking sheet with the roasted potatoes. Spread everything evenly so it cooks uniformly. Roast in the oven for another 25 minutes, or until the chicken reaches 165°F internally and the sauce has thickened slightly. This final roasting lets the flavors meld beautifully, and the chicken finishes cooking perfectly.

Step 6: Garnish and Serve

Sprinkle freshly chopped parsley over the top to add a fresh, green pop. Serve with crusty bread or pasta to soak up all the delicious sauce. A squeeze of lemon juice just before serving adds a lovely bright finish that balances the richness.

Top Tip

After making Chicken Scarpariello with Potatoes several times, I found a few tips that consistently help the dish shine. I’m sharing them so your cooking experience is just as joyful and stress-free as mine.

Don’t Skip Roasting Potatoes First: Early roasting guarantees crispy potatoes, even after they finish cooking in the sauce. I once rushed and tossed raw potatoes in the sauce—huge soggy disaster.
Use the Pepper Brine: It’s not just for show—the brine amps up the tang and heat for an authentic Scarpariello flavor.
Sear Chicken Skin-Side Down: This locks in moisture and ensures you get that irresistible crispiness on the skin.
Don’t Rush the Sauce Reduction: Give the wine and broth enough time to simmer so you don’t end up with a watery sauce.

How to Serve Chicken Scarpariello with Potatoes Recipe

Chicken Scarpariello - Serving Suggestion

Garnishes

I always top this dish with chopped fresh parsley because it adds a bright, herby finish right before serving. Sometimes, I add a few lemon wedges on the side—it’s amazing how a little squeeze of lemon can brighten up the whole plate. Totally optional but highly recommended!

Side Dishes

Since this recipe is already loaded with hearty potatoes and sausage, I like to keep sides simple. A crisp green salad or some steamed veggies like broccoli complement it well. And if you’re feeling indulgent, crusty bread or buttered noodles are perfect for soaking up that flavorful sauce.

Creative Ways to Present

For special occasions, I try presenting this dish right in a rustic cast-iron skillet at the table, surrounded by colorful roasted bell peppers. It makes for a cozy, inviting centerpiece. Garnishing with extra fresh herbs and lemon wedges makes everything pop visually too. Guests always comment on how homely and delicious it looks!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and often find they taste even better the next day as the flavors have had more time to meld. Just pop it in the fridge within two hours of cooking to keep everything fresh and safe.

Freezing

This recipe freezes surprisingly well! After cooking, I portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop or in the oven.

Reheating

To reheat, I prefer warming the dish on the stovetop over medium-low heat with a splash of water or broth to keep the sauce saucy. This way, the chicken stays moist and the potatoes don’t dry out. Avoid microwaving if possible, but if you must, cover loosely and check every minute.

Frequently Asked Questions:

Can I use boneless chicken for Chicken Scarpariello with Potatoes Recipe?

You can, but bone-in skin-on chicken thighs are ideal because they stay juicier and develop better flavor. Boneless works in a pinch but won’t have quite the same richness or crispy skin.

What if I don’t have pickled cherry peppers?

If you can’t find pickled cherry peppers, you can substitute with banana peppers or mild pepperoncini, but the brine from the pickled peppers is key to the sauce’s tangy flavor. Consider adding a splash of vinegar to mimic that acidity.

Is this recipe spicy?

The heat level depends on how many red pepper flakes and how spicy your pickled peppers are. You can easily adjust the spice by reducing the red pepper flakes or choosing milder cherry peppers.

Can I make this in advance for a party?

Absolutely! You can prepare everything up to the roasting step and refrigerate. Then, when guests arrive, roast it fresh for best results. Leftovers also reheat wonderfully, making this a crowd-pleaser for entertaining.

Final Thoughts

This Chicken Scarpariello with Potatoes Recipe is one of those dishes that feels like a rewarding dinner after a busy day—you get all that robust flavor without a ton of fuss. I hope you enjoy making it as much as I do, and that it brings warm, comforting vibes to your table too. Give it a try and let me know how it turns out—I’m sure it will soon be a favorite in your home just like it is in mine!