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Chicken Giambotta

Chicken Giambotta

The whole family will love this one pan, quick and budget friendly meal!

Course dinner
Cuisine anti inflammatory, Chicken, Comfort Food, dairy free, entree, gluten free, Healthy, Hearty, low carb, low fat, Mediterranean
Keyword 30 Minute Meal, 5 Ingredients, Anti Inflammatory, bell peppers, Chicken, Comfort Food, Dairy Free, Easy, Entree, gluten free, Low Carb, Mediterranean, One Pan, One Pot, Organic, Quick
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 550 kcal
Author Tina

Ingredients

  • 2 tbsp good olive oil
  • 2 spicy sausages cut in half crosswise
  • 4 chicken thighs preferably organic, skin on
  • Salt and Pepper
  • 2 Vidalia onions sliced in half moons
  • 4 large cloves garlic chopped
  • 2 Cubanelle peppers or long hot peppers sliced
  • 1 each red and yellow bell peppers sliced
  • 1 cup mixed fresh herbs – e.g. parsley basil, oregano
  • 2 medium Russet potatoes preferably cooked in advance, then cooled and cut into 2” cubes

Instructions

  1. Preheat oven to 425 degrees convection roast with rack set below middle of oven
  2. Add oil to an oven proof skillet, brown sausage, then set sausage aside on plate
  3. Salt and pepper chicken thighs, then sear skin side down until skin begins to brown, about 3 minutes
  4. Turn chicken thighs, repeat on bottom side, and set aside on plate with sausage
  5. Add onions and garlic to skillet, and sauté over medium heat, stirring occasionally, until onions are softened, about 5 minutes
  6. Add Cubanelle, and bell peppers, tossing to combine, and sauté until peppers begin to soften, about 5 minutes
  7. Add herbs and potatoes, stirring to combine
  8. Add a generous pinch of salt and pepper, taste and adjust seasoning
    Chicken Giambotta Veggies
  9. Place chicken and sausage on top of vegetables, evenly distributed, with skin side up on the thighs
  10. Place skillet in oven, and roast until chicken thighs achieve an internal temperature of 165 degrees F, and skin is crispy
    Chicken Giambotta Oven
  11. Serve with a simple green salad