Italian-Style Chicken with Potatoes and Sausage

This dish is one of my favorite Italian-American one-pot meals. My mother and grandmother each made a version of it and we had it often when I was growing up. Be sure to use good quality Italian sausage with fennel seeds. Leftovers are excellent the next day.

Italian-Style Chicken with Potatoes and Sausage
12 bone-in chicken thighs with skin
1/2 cup extra virgin olive oil
12 Yukon Gold potatoes, peeled and sliced
1 roasted red bell pepper in oil, cut into strips
1/2 red or white onion, thinly sliced
2 cloves garlic, sliced
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon dried Greek oregano
2 teaspoons kosher salt or more to taste
freshly ground black pepper to taste
1 lb. Italian sausage with fennel, out of casing
1/2-1 teaspoon lemon zest
juice of half a large lemon

Preheat oven to 375 degrees. Drizzle 1/4 cup of the olive oil into a roasting pan to keep the chicken from sticking. Place chicken thighs in pan and season them with a generous sprinkle of onion powder, garlic powder, salt, and pepper. Drizzle chicken with a little olive oil. In a large bowl combine sliced potatoes, roasted pepper slices plus a little of the roasted pepper oil, onion, and garlic. Mix. Sprinkle potatoes with 1 Tablespoon onion powder, 1 Tablespoon garlic powder, 1 Tablespoon Greek oregano, 2 teaspoons salt, and pepper to taste. Use hands to mix well. Add 1/4 cup extra virgin olive oil. Mix. Break Italian sausage into smaller pieces and add to the potatoes. Mix. Add lemon zest and juice to taste. Mix well. Pour the potato and sausage mixture over the chicken and spread it evenly around the pan. Cover pan tightly with foil and bake for 45 minutes. Remove foil and let continue roasting for about 30 minutes longer or until the chicken has browned and the juices run clear when pierced with a fork. Check to make sure potatoes are fork tender. Serves 6-8.


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