Sausage and Peppers with Chicken and Potatoes on a Cast Iron Skillet | COOKING WITH BIG CAT 305

Preheat the oven to 400°F (200°C).

Cut the potatoes into bite-sized pieces and place them in a large bowl.

Add olive oil, salt, black pepper, and dried oregano to the potatoes; toss to coat.

Spread the potatoes in a single layer on a baking sheet.

Bake the potatoes for 20 minutes until starting to soften.

While the potatoes are baking, slice the bell peppers and onion.

In a large skillet, heat olive oil over medium heat.

Add the Italian sausage to the skillet and cook until browned, about 5-7 minutes.

Remove the sausage from the skillet and set aside.

In the same skillet, add the sliced onions and bell peppers; sauté until softened, about 5 minutes.

Add minced garlic, dried basil, and red pepper flakes; cook for 1 minute until fragrant.

Return the sausage to the skillet and pour in the chicken broth; stir to combine.

Add the chicken thighs to the skillet, nestling them among the sausage and vegetables.

Transfer the skillet to the oven and bake for 25-30 minutes until the chicken is cooked through.

Remove from the oven and let rest for 5 minutes before serving.

Garnish with chopped parsley before serving.

Spice Level: