There’s something wonderfully rustic and soulful about a dish that brings together tender chicken, crispy potatoes, and fresh, zesty herbs all in one pan. The Chicken Scarpariello with Potatoes and Cilantro Recipe offers that perfect balance of savory, tangy, and spicy flavors, making it a meal you’ll reach for again and again.

A large white tray filled with a baked dish showing four golden brown chicken pieces placed over a mix of small yellow potato halves, red bell pepper slices, and browned sausage pieces. The yellow potatoes are scattered all over, some with crisp edges. The red bell peppers are thin and slightly soft, spread between the chicken and potatoes. The sausages are dark brown and round, adding rich contrast throughout. Lemon wedges are placed on top near the chicken pieces, and a sprig of fresh green rosemary lies centrally across the food. The tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Scarpariello with Potatoes and Cilantro Recipe
Top Tip
How to Serve Chicken Scarpariello with Potatoes and Cilantro Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Scarpariello with Potatoes and Cilantro Recipe

Why You'll Love This Recipe

I’ve made this Chicken Scarpariello with Potatoes and Cilantro Recipe more times than I can count because it’s just that satisfying. It’s one of those dishes that looks impressive enough for company but is easy and forgiving enough for a weeknight dinner.

Flavor Explosion: The tanginess from the pickled cherry peppers and vinegar pairs beautifully with the savory chicken and sausage.
One-Pan Easy: Roasting the chicken, sausage, and potatoes together means less cleanup and more time to relax.
Perfect Texture: Crispy roasted potatoes meeting tender, juicy chicken – it’s a perfect contrast that’ll make your taste buds happy.
Customizable Heat: Choose mild or hot cherry peppers, or even add extra chili flakes if you want more kick.

Ingredients & Why They Work

Each ingredient in this Chicken Scarpariello with Potatoes and Cilantro Recipe has a purpose, which makes the final dish balanced and full of character. When shopping, look for bone-in, skin-on chicken for that crispy golden skin and juicy meat. And don’t skip on the brine from the pickled cherry peppers—that little trick truly boosts the sauce's tang and depth.

Flat lay of bone-in skin-on chicken thighs with golden skin, several pieces of Italian sausage cut into chunks, a small pile of halved baby potatoes with natural skins, one small peeled onion finely chopped, four fresh garlic cloves whole and unpeeled, two medium red bell peppers sliced, a sprig of fresh rosemary, a handful of bright red pickled cherry peppers halved, a few fresh parsley sprigs loosely chopped, two lemon wedges, and three small white ceramic bowls each containing clear olive oil, light golden chicken broth, and deep red wine vinegar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in skin-on chicken thighs: Holds moisture better than boneless, plus the skin crisps up perfectly when roasted.
Italian sausage: Adds richness and meaty flavor; I like to use sweet or mildly spicy sausage, but adjust to your taste.
Baby potatoes: Small size means quick roasting and crispy edges without fuss.
Pickled cherry peppers & brine: Essential for acidity and tang; the brine intensifies the sauce’s complexity.
Red wine vinegar: Balances richness and heightens the sauce’s brightness.
Fresh herbs (rosemary or thyme): Adds a piney, aromatic touch that complements the meat and sauce beautifully.
Garlic & onion: The flavor foundations, giving savory depth.
Olive oil: For searing and roasting, delivering crispiness and flavor.
White wine: Adds acidity and sweetness; be sure to use one you’d enjoy drinking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chicken Scarpariello with Potatoes and Cilantro Recipe is how flexible it is. I often tweak the heat level or swap out herbs depending on what I have on hand, so don’t be shy to put your own spin on it.

Variation: For a lighter take, I sometimes skip the sausage and add extra bell peppers or even mushrooms, which soak up the sauce nicely.
Dietary swap: You can make it gluten-free by ensuring your sausage doesn’t contain any fillers and serve over zoodles instead of pasta.
Seasonal twist: In cooler months, adding a few diced carrots or celery along with the onions adds extra warmth and sweetness.

Step-by-Step: How I Make Chicken Scarpariello with Potatoes and Cilantro Recipe

The image shows a white oval plate filled with a colorful mix of food layers. The bottom layer contains small roasted golden-yellow potato halves with a roasted texture. Scattered among the potatoes are browned sausage pieces with a rough and crispy surface. On top of these, there are red bell pepper strips, adding bright color and soft texture. The top layer consists of four golden-brown cooked chicken pieces, slightly shiny with herbs and small bits of cooked onion on them. The dish sits on a white marbled surface, with part of another plate holding similar food slightly visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get those potatoes roasting

Start by preheating your oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper, then spread them cut-side down on a baking sheet. Roast for about 20-25 minutes until they're golden and starting to crisp—this step is crucial to avoid soggy potatoes soaking in the sauce later. Trust me, I learned this the hard way!

Step 2: Sear the chicken thighs to golden perfection

While the potatoes roast, season your chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high. Place chicken skin-side down first and let it cook undisturbed for 5-6 minutes to get that beautiful golden crust. Flip and cook the other side until both have rich color. Remove and set aside—this searing locks in flavor and moisture.

Step 3: Brown the sausage and build the sauce

In the same pan, brown your cut-up Italian sausage pieces until just cooked through. Remove these too. Then add chopped onion to the pan, cooking until softened (3-4 minutes). Stir in garlic for an extra minute until fragrant. Now deglaze with white wine, scraping up all those tasty browned bits stuck to the pan, letting it reduce slightly. Pour in chicken broth, red wine vinegar, oregano, red pepper flakes if you want that extra heat, pickled cherry peppers and their brine, sliced red bell peppers, and a fresh rosemary sprig. Stir it all up, and you’ll smell how amazing this sauce is coming together.

Step 4: Combine and roast to finish

Transfer the seared chicken, browned sausage, and vibrant sauce onto the baking sheet with your roasted potatoes. Spread everything evenly for consistent cooking. Pop it back in the oven for another 20-25 minutes until the chicken reaches 165°F internally and the sauce thickens slightly, soaking into the potatoes and meat. This final roasting melds all the flavors beautifully.

Step 5: Garnish and serve

Once out of the oven, sprinkle chopped fresh parsley over everything for a fresh, green brightness. I like to serve mine with crusty bread to sop up that tangy, spicy sauce—and a wedge of lemon if you want to add a final zing that just wakes everything up.

Top Tip

Over the years, this Chicken Scarpariello with Potatoes and Cilantro Recipe has become a go-to because of little tricks I picked up that really elevate it. These tips will help you avoid common pitfalls and nail that perfect balance of textures and flavors.

Don't Skip Roasting the Potatoes First: Starting the potatoes in the oven alone makes sure they’re crispy and not soggy when finished with the sauce.
Use the Pepper Brine: The brine from the pickled cherry peppers is a flavor bomb—don’t toss it! Pour it in with the sauce for amazing tanginess.
Sear Chicken Skin-Side Down First: This creates a beautiful golden crust and locks in the juices, so your chicken stays juicy and flavorful.
Don’t Rush the Wine Reduction: Letting the white wine simmer down really concentrates the flavor, giving the sauce complexity and depth.

How to Serve Chicken Scarpariello with Potatoes and Cilantro Recipe

Chicken Scarpariello - Serving Suggestion

Garnishes

I always go for fresh chopped parsley as a simple, vibrant garnish, and sometimes cilantro if I want a punchier herbal note. Lemon wedges are a personal favorite, too—they brighten the sauce right before serving and make every bite pop.

Side Dishes

This dish is quite hearty on its own, but I love serving it alongside a crisp green salad or some steamed greens like broccoli rabe or kale to balance the richness. And don’t forget crusty Italian bread or a simple buttery pasta to help soak up all that amazing sauce.

Creative Ways to Present

When I’ve served this Chicken Scarpariello with Potatoes and Cilantro Recipe for special guests, I like to plate the chicken over a mound of the roasted potatoes, drizzle extra sauce, and add a sprig of fresh rosemary on top. It looks elegant but feels cozy. For casual dinners, I simply serve it straight from the baking sheet—comfort food at its best!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, which makes reheated portions taste even more concentrated and flavorful.

Freezing

This recipe freezes well, especially without the fresh parsley garnish. Just let it cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat, covered, to keep the chicken from drying out and to let the potatoes soak up more sauce. A quick zap in the microwave works too—just cover to retain moisture.

Frequently Asked Questions:

Can I use boneless chicken for this recipe?

You can, but I highly recommend sticking with bone-in, skin-on chicken thighs because they stay juicier and develop a crispier skin. It really makes a difference in the final texture and flavor.

What if I don’t have pickled cherry peppers?

If you can’t find pickled cherry peppers, you can substitute with jarred pepperoncini or even mild pickled jalapeños. Just keep the brine as part of the sauce—it’s key for that signature tang.

Can I make this recipe spicier?

Absolutely! Increase the amount of red pepper flakes or use hot cherry peppers instead of mild ones. You can also add a dash of hot sauce at the end to kick up the heat without overpowering the other flavors.

How do I know when the chicken is fully cooked?

The safest method is to use a meat thermometer; the internal temperature should reach 165°F (74°C). The juices should run clear when pierced with a fork, and the meat should feel firm but still tender.

Final Thoughts

This Chicken Scarpariello with Potatoes and Cilantro Recipe is one of those dishes that feels like a warm hug on a plate. It’s comforting, full of vibrant flavors, and fairly simple to make even on busy nights. I love how the crispy potatoes mingle with the tangy sauce and juicy chicken—like a little party in every bite. I really hope you give this one a try; I’m confident it’ll become a cherished recipe in your kitchen like it is in mine.