Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.
What You’ll Need To Make Chicken Scarpariello with Crispy Rosemary Potatoes
Baby Potatoes – I love baby potatoes for how creamy they are! These crispy rosemary potatoes bake up ultra crispy on the outside, while smooth and buttery on the inside. Either yellow or red baby potatoes will taste great in this recipe. And if you can’t find baby potatoes, you can sub standard yellow or red potatoes in their place.
Chicken Thighs – Feel free to use either bone-in or boneless, skin-on or skinless chicken thighs in this recipe! Bone-in and skin-on chicken thighs will yield a bit more flavor, while boneless and skinless will be easier to eat. Both options have their pros and cons, so go ahead and use whichever your prefer / can get your hands on.
Italian Sausage – You’ll need uncooked Italian sausage links for this chicken scarpariello. Most come pre-cooked, so be sure the ones you buy are raw. And when it comes to either hot or sweet Italian sausage, use whichever’s your favorite! I used sweet sausages for a perfectly mild, but still flavorful dinner recipe.
Dry White Wine – When picking out a dry white cooking wine, look for a bottle with “dry” or “crisp” in the description. Sauvignon Blanc and Pinot Grigio are my cooking wine go-tos. And don’t worry, all of the alcohol will get cooked off in this meal, leaving you with it’s bright and fresh flavor.
Tips and Tricks
- Do NOT touch the handle of your hot skillet once you’ve removed it from the oven! I’ve made this mistake more than once, and still have the scars to show for it. I highly recommend buying and placing one of these covers on your skillet handle as soon as you take it out of the oven.
- Serve this chicken scarpariello with whatever you’d like! The crispy rosemary potatoes are the perfect side, but feel free to replace them with mashed potatoes, cooked rice, or even pasta. Or, for a low-carb option, roast up some broccoli and/or cauliflower in place of the potatoes.
- Use a large skillet with high sides to make this meal. The key is using something large enough to fit eight chicken breasts, three sausages, and the white wine sauce. If you don’t have a skillet large enough for this recipe, use a dutch oven instead!
Adjust This Recipe To Your Dietary Needs
Make it Non-Alcoholic – For a recipe without any alcohol, replace the white wine with an extra cup of chicken stock, and an extra tablespoon of fresh lemon juice.
Make it Paleo – Make yourself a paleo chicken scarpariello by taking the non-alocoholic option above, and replacing the baby potatoes with white sweet potatoes. Totally grain-free, gluten-free, sugar-free, low-carb, and paleo-friendly!
Chicken Scarpariello with Crispy Rosemary Potatoes
Ingredients
For the crispy potatoes:
- 1 pound baby potatoes
- 2 tablespoons avocado oil
- salt and black pepper, to taste
- 1 sprig fresh rosemary, leaves removed from stem
For the chicken scarpariello:
- 8 chicken thighs
- salt and black pepper, to taste
- 3 tablespoons olive oil
- 4 hot or sweet Italian sausage links
- 1 large yellow onion, chopped
- 1/2 red bell pepper, chopped
- 8 garlic cloves, minced
- 2 sprigs fresh rosemary
- 1/2 cup pickled peppadew peppers, drained
- 1 cup dry white wine
- 1 cup chicken stock
- 1 lemon, juiced
- fresh chopped parsley, for serving
Instructions
- Preheat oven to 400° Fahrenheit. Place all potato ingredients on a large baking sheet and toss to combine. Bake for 25-20 minutes or until super crispy, flipping potatoes halfway through.
- Make the chicken scarpariello by patting each chicken thigh dry with a paper towel, then season generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat, cook sausages in skillet for 2-3 minutes per side of until golden brown (but not yet fully cooked). Remove sausage form skillet and set aside.
- Place chicken thighs in hot skillet with the skin-side facing down. Sear chicken thighs for 5-8 minutes, or until golden brown, but also not yet fully cooked through. Remove chicken thighs from skillet and set aside.
- Add onions, bell pepper, and garlic to the skillet – cook until soft and very fragrant, about 8 minutes.
- Add rosemary, pickled peppers, white wine, and chicken stock to the skillet and bring to a boil. Whisk and continue to cook until liquid has slightly reduced.
- Place sausages and chicken back into the skillet with the sauce, then transfer to the oven and cook for about 10-15 minutes or until chicken is cooked through. Remove from oven along with the potatoes, pour lemon juice over chicken, then serve over roasted potatoes with fresh chopped parsley.
