This dinner has all the big, hearty flavors of chicken scarpariello but comes together quickly and easily on a sheet pan.
that pairs chicken with sausage, peppers and a rich, tangy sauce. It’s traditionally braised on the stovetop — starting with browning the chicken, sausage and vegetables in sequential steps, then combining everything for a slow simmer. Though not difficult, this chicken dish requires a level of time and attention that may be hard to muster on a busy night.
Serve with pasta or crusty bread to soak up every last bit of the savory sauce.Pat the chicken thighs dry. Place them in a large bowl and season on both sides with salt and pepper. Add onions, peppers, oregano, olive oil, and salt. Mix well to evenly coat everything in the oil and seasonings.Remove the sheet pan from the oven and place the chicken thighs, skin side down. Nestle the peppers and onions around the chicken in an even layer. Transfer to the oven and cook for 10 minutes.
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