There’s something deeply satisfying about a one-pan meal that fills the kitchen with mouthwatering aromas and delivers big flavors with minimal fuss. This Chicken Scarpariello with Potatoes and Peppers Recipe does exactly that, combining tangy, spicy, and savory notes in a rustic Italian-inspired dish that’s perfect for weeknight dinners or leisurely weekends alike.

A large white tray filled with a baked dish showing four golden brown chicken pieces placed over a mix of small yellow potato halves, red bell pepper slices, and browned sausage pieces. The yellow potatoes are scattered all over, some with crisp edges. The red bell peppers are thin and slightly soft, spread between the chicken and potatoes. The sausages are dark brown and round, adding rich contrast throughout. Lemon wedges are placed on top near the chicken pieces, and a sprig of fresh green rosemary lies centrally across the food. The tray sits 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 and Peppers Recipe
Top Tip
How to Serve Chicken Scarpariello with Potatoes and Peppers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Scarpariello with Potatoes and Peppers Recipe

Why You'll Love This Recipe

Chicken Scarpariello is a treasure in my recipe arsenal, and this version with potatoes and peppers takes it to another level. It’s all about that beautiful balance between crispy seared chicken, the tang and heat from pickled cherry peppers and vinegar, plus tender, roasted potatoes soaking up all those savory juices.

One-Pan Wonder: You roast everything together for an easy cleanup, yet it feels like a show-stopper meal.
Bold, Bright Flavors: Pickled cherry peppers and their brine give the sauce a unique tang that wakes up your taste buds.
Perfect Crispy Potatoes: Roasting the potatoes separately ensures they stay golden and crispy, not soggy in sauce.
Flexible and Friendly: Easy to adjust spice levels and swap proteins or veggies to suit your mood or pantry.

Ingredients & Why They Work

This recipe is a wonderful layering of flavors and textures. Each ingredient plays a role, from the crispy chicken skin to the zing from the vinegar and the vibrant peppers. When shopping, I recommend choosing fresh, high-quality chicken thighs and picking the right cherry peppers, mild or hot, depending on your spice tolerance.

Flat lay of bone-in skin-on chicken thighs with golden skin, several pieces of Italian sausage cut into chunks, a small pile of halved baby potatoes with natural skins, one small peeled onion finely chopped, four fresh garlic cloves whole and unpeeled, two medium red bell peppers sliced, a sprig of fresh rosemary, a handful of bright red pickled cherry peppers halved, a few fresh parsley sprigs loosely chopped, two lemon wedges, and three small white ceramic bowls each containing clear olive oil, light golden chicken broth, and deep red wine vinegar, 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: Provides juicy meat and crispy skin that holds up well in the oven.
Italian sausage: Adds hearty, meaty flavor and a bit of fat that enriches the sauce.
Baby potatoes: Small and tender, they roast up beautifully and soak up all the sauce.
Olive oil: The foundation for searing and roasting, lending a subtle fruitiness.
Onion and garlic: Build the aromatic base of the sauce.
Chicken broth: Keeps the sauce moist and adds depth without overpowering.
Dry white wine: Adds acidity and complexity.
Red wine vinegar: Brightens the sauce with sharp tang.
Oregano and red pepper flakes: Bring earthiness and a gentle heat kick.
Pickled cherry peppers and their brine: The secret stars for that signature Scarpariello tang and bite.
Red bell peppers: Optional, but add sweetness and color.
Fresh rosemary or thyme: Herbaceous note to balance the richness.
Parsley and lemon wedges: For fresh garnish and brightness.

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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 how forgiving this Chicken Scarpariello with Potatoes and Peppers Recipe is—you can tweak the heat level or swap the sausage for a vegetarian sausage alternative, or even use chicken drumsticks instead of thighs. I've even added mushrooms sometimes to stretch it further and add earthiness.

Variation: When I want less spice, I use mild cherry peppers or reduce the red pepper flakes; for more kick, I double down on the hot peppers.
Seasonal Swap: Swap red bell peppers for sweet yellow or orange ones for a sweeter sauce in summer.
Dietary Adjustment: For gluten-free options, double-check sausage ingredients or swap with Italian-seasoned chicken sausage.

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

The image shows a white oval plate filled with a colorful mix of food layers. The bottom layer contains small roasted golden-yellow potato halves with a roasted texture. Scattered among the potatoes are browned sausage pieces with a rough and crispy surface. On top of these, there are red bell pepper strips, adding bright color and soft texture. The top layer consists of four golden-brown cooked chicken pieces, slightly shiny with herbs and small bits of cooked onion on them. The dish sits on a white marbled surface, with part of another plate holding similar food slightly visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the potatoes to crispy perfection

Start by tossing halved baby potatoes with olive oil, salt, and pepper. Spreading them cut side down on a baking sheet ensures maximum contact and crispiness—trust me, this makes all the difference. Roasting them ahead (about 20-25 minutes at 425°F) gets them golden and crispy before they mingle with the juicy chicken and peppers later.

Step 2: Sear the chicken thighs for that irresistible crackle

Season your chicken thighs with salt and pepper, then heat olive oil in a heavy skillet or Dutch oven. Sear skin-side down over medium-high heat until the skin is beautifully browned and crisp, about 5-6 minutes per side. This step locks in flavor and texture, so don’t rush it. Set the chicken aside once done.

Step 3: Brown the sausage and build the sauce

In the same pan, brown sausage pieces until just cooked through. Then sauté finely chopped onion until soft—about 3-4 minutes—followed by minced garlic just until fragrant. Pour in white wine to deglaze the pan, scraping those tasty browned bits up, then add chicken broth, red wine vinegar, oregano, red pepper flakes, pickled cherry peppers with their brine, sliced red bell peppers, and a sprig of fresh rosemary. Stir everything together to meld flavors.

Step 4: Bring it all together and bake

Transfer the seared chicken, browned sausage, and rich sauce to the baking sheet with your already roasted potatoes. Spread everything out evenly, so everything cooks uniformly and the sauce thickens slightly. Roast for another 20-25 minutes until the chicken hits an internal temperature of 165°F and the sauce bubbles up deliciously.

Step 5: Garnish, serve, and enjoy

Finish with chopped fresh parsley for a pop of color and brightness, and offer lemon wedges on the side for those who want a citrusy lift. I like serving this with crusty bread or simple pasta to soak up all that amazing sauce—it's pure comfort food magic.

Top Tip

I’ve made this Chicken Scarpariello with Potatoes and Peppers Recipe dozens of times, and the secrets to its success are all about the order and treatment of ingredients. Getting crispy potatoes and perfectly seared chicken skin really elevates the entire dish.

Roast Potatoes Separately: Don’t skip roasting the potatoes first or they’ll steam and become soggy in the sauce. Crispy potatoes soak up the sauce wonderfully.
Don’t Rush the Chicken Sear: Getting a golden, crispy skin adds texture and flavor—avoid turning the heat too high and burn the skin.
Use the Pepper Brine: Adding the cherry pepper brine to the sauce gives it that authentic tangy punch, so don’t leave it out!
Spice Control: Adjust the amount of red pepper flakes and type of cherry peppers to fit your heat preference—start small and taste as you go.

How to Serve Chicken Scarpariello with Potatoes and Peppers Recipe

Chicken Scarpariello - Serving Suggestion

Garnishes

I always sprinkle chopped fresh parsley over the finished dish for color and freshness, and I love to squeeze a little lemon juice on top just before serving to brighten the flavors even more. Sometimes I add a few extra pickled cherry peppers on top for a pop of color and heat.

Side Dishes

This dish stands well on its own, but I often serve it with crusty Italian bread or a side of simple buttered pasta to soak up every last drop of sauce. A fresh green salad or sautéed greens make nice, light companions to balance the hearty main.

Creative Ways to Present

For special occasions, I like serving Chicken Scarpariello family-style right on a large wooden board or platter, letting everyone dig in. You can arrange the chicken and potatoes with the peppers artistically for an inviting presentation, and add lemon wedges and fresh herbs scattered on top for a rustic, elegant look.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight. When ready to eat, let it come to room temperature before reheating for the best texture.

Freezing

This recipe freezes beautifully, especially without the potatoes—those tend to get a bit mushy when frozen. I usually freeze the chicken, sausage, and sauce in a freezer-safe container, label it, and use within 2 months.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat or in a 350°F oven covered with foil to warm through without drying out the chicken. Adding a splash of chicken broth or water helps loosen the sauce. Avoid microwaving if possible to preserve texture.

Frequently Asked Questions:

Can I use boneless chicken instead of bone-in for this recipe?

You can absolutely swap bone-in skin-on chicken thighs for boneless if you prefer, but keep in mind the bone and skin add extra flavor and help keep the chicken moist during cooking. The texture might be slightly less rich but still delicious.

What if I don't have pickled cherry peppers or the brine?

Pickled cherry peppers are key to that distinctive tangy, slightly spicy flavor in Chicken Scarpariello. If you can't find them, you can try substituting with pickled pepperoncini or mild pickled jalapeños, and use some of their brine to keep the bright acidity. Avoid skipping the brine entirely, as it adds essential zing to the sauce.

Can I make this recipe spicier or milder?

Definitely! The red pepper flakes and the heat level of the cherry peppers control the spice. Use mild cherry peppers and reduce or omit the red pepper flakes for a gentler dish. To kick up the heat, add more red pepper flakes and use hot cherry peppers. Taste as you cook to adjust the balance.

Is it better to use a Dutch oven or a baking sheet for roasting?

This recipe works wonderfully on a large rimmed baking sheet because it allows the potatoes to roast evenly and everything to spread out. Using a Dutch oven is fine if it’s oven-safe and large enough, but I find that roasting on a baking sheet helps maintain crisp textures and even cooking.

Final Thoughts

Chicken Scarpariello with Potatoes and Peppers is one of those recipes I keep coming back to because it feels like a warm hug on a plate—comforting, flavorful, and just a bit adventurous. I hope when you make this dish, it becomes a go-to in your kitchen, too. Don’t forget to savor the crispy skin, tangy sauce, and those perfectly roasted potatoes—it’s a combination that really sticks with you!