Name: Siena Ristorante New Havens Roasted Chicken Scarpariello Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 pieces bone-in, skin-on chicken thighs; 8 ounces sweet Italian sausage links; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp dried oregano; 2 tb s olive oil; 1.5 cups fingerling potatoes, halved lengthwise (or small new potatoes quartered); 8 oz broccoli rabe (rapini), trimmed and cut into 2–3" lengths; 6 pieces sweet cherry peppers (jarred) or fresh mild cherry peppers, sliced; 4 cloves garlic cloves, thinly sliced; 1 medium yellow onion, thinly sliced; 1.5 cups tomato sauce (preferably San Marzano or plain passata); 3 tbs low-sodium chicken stock; 1 tbs dry white wine or additional chicken stock; 1 tsp red wine vinegar; 2 tb s fresh oregano or parsley, chopped; 0.5 tsp crushed red pepper flakes; 0.25 cups grated Parmesan (optional)

Method

Chicken & Searing

Season

Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels. In a bowl, combine kosher salt (2 tsp), black pepper (1 tsp) and dried oregano (1 tsp). Rub the seasoning all over the chicken thighs.

Sear chicken

Heat a large ovenproof skillet or roasting pan over medium-high heat. Add 1 tablespoon olive oil. When hot, place chicken thighs skin-side down and sear without moving until skin is deep golden brown, about 6–8 minutes. Flip and sear the other side 2 minutes. Transfer chicken to a plate and set aside.

Cook sausage

Add remaining 1 tablespoon olive oil to the pan. Add sweet Italian sausage links (8 oz). Brown on all sides, about 4–5 minutes. They do not need to be cooked through. Remove sausages and slice into 1" pieces; set aside with the chicken.

Potatoes & Aromatics

Par-roast potatoes

In the same pan with rendered fat, add the halved fingerling potatoes (1.5 cups) cut-side down. Cook over medium-high heat, pressing gently, until nicely browned, about 6–8 minutes. Stir in sliced onion (1 medium) and continue to cook until onions begin to soften, about 3 minutes.

Add garlic and peppers

Stir in the thinly sliced garlic (4 cloves) and sliced cherry peppers (6 pieces). Cook 1 minute until fragrant but not burned.

Deglaze & Build Sauce

Deglaze

Pour in the white wine (1 tbsp) and chicken stock (3 tbs) to deglaze, scraping up browned bits from the pan. Let the liquid reduce for about 1–2 minutes.

Add tomato sauce

Stir in the tomato sauce (1.5 cups) and red wine vinegar (1 tsp). Add crushed red pepper flakes (1/2 tsp). Taste and adjust seasoning with additional salt if needed. Bring to a gentle simmer.

Assemble & Roast

Combine and roast

Nestle the seared chicken thighs skin-side up and the sliced sausages into the sauce, arranging the browned potatoes around them. Spoon sauce over chicken skin but keep skin exposed as much as possible to allow crisping. Transfer the skillet to the preheated oven and roast until the chicken is cooked through and the potatoes are tender, about 22–28 minutes (internal temp 165°F / 74°C).

Add broccoli rabe

About 6–8 minutes before the end of roasting, remove the skillet from the oven, tuck trimmed broccoli rabe (8 oz) into the pan, stir lightly to submerge stems in sauce but keep leaves toward top, then return to the oven to finish roasting. This timing will wilt the broccoli rabe while keeping some bright color and bite.

Finish & Serve

When done, remove from oven. Taste the sauce and adjust seasoning. Stir in chopped fresh oregano or parsley (2 tbs) and sprinkle grated Parmesan (optional, 1/4 cup) over the top. Let rest 5 minutes.

Serve family-style straight from the pan or transfer to a platter. Spoon sauce, potatoes, broccoli rabe and sliced sausages around the chicken. Offer extra crushed red pepper and grated Parmesan at the table.