Scarpariella Recipe

Prep chicken

Pat the semi-boneless half chicken dry with paper towels. Score the skin lightly in a crosshatch on the breast/thigh areas so heat penetrates and the marinade flavors the meat.

Season chicken

In a small bowl mix 2 tbs olive oil, minced garlic, dried oregano, dried thyme, kosher salt, black pepper and lemon zest. Rub the mixture under the skin where possible and all over the exterior of the chicken. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Sear and roast

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat. Add the chicken skin-side down and sear 5–6 minutes until deeply golden and fat renders. Flip and sear the other side 2–3 minutes. Add the two sweet Italian sausage links to the pan around the chicken (no need to fully cook). Transfer pan to the preheated oven and roast 20–30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If using butter, dot it over the chicken for the last 5 minutes of roasting to add gloss and flavor.

Rest

Remove the skillet from the oven and transfer chicken and sausage to a cutting board. Tent loosely with foil and rest 8–10 minutes before slicing to keep juices locked in.

While the chicken rests (or up to a day ahead), make the hot-and-sweet vinegar peppers. Combine 1 cup white wine vinegar, 1 cup water, 2 tbs sugar, 1 tsp kosher salt, smashed garlic clove, 1 tsp dried oregano and 1 tsp crushed red pepper flakes in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, then remove from heat.

Pack the halved hot cherry peppers and sliced red bell pepper into a clean jar or heatproof container. Pour the warm vinegar mixture over the peppers so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 2 hours (best overnight). Peppers will keep, refrigerated, for up to 2 weeks.

Par-boil potatoes

Place the halved or quartered potatoes in a pot, cover with cold salted water and bring to a boil. Cook 8–10 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 2–3 minutes — this helps the exterior crisp.

Season and roast

While potatoes steam-dry, preheat oven to 425°F (220°C) if not already hot. In a bowl toss the potatoes with 2 tbs olive oil, chopped rosemary, garlic powder, paprika, kosher salt and black pepper until evenly coated. Spread the potatoes in a single layer on a rimmed baking sheet, cut side down where possible. Roast 25–30 minutes, turning once halfway, until deep golden and crisp.

Finish

When potatoes are crisp, remove from oven and sprinkle with chopped parsley and a light pinch of salt. Keep warm until serving.

Slice the rested chicken into pieces: separate breast and thigh portions if desired. Slice the sausages on the bias into 1/2-inch pieces.

Arrange the chicken half and sausage slices on a warm serving platter. Spoon a generous portion of the chilled vinegar peppers (with some pickling liquid) alongside and scatter the crispy potatoes around the meat.

Garnish with lemon wedges and chopped parsley. Serve immediately — the hot-and-sweet peppers add bright acidity and heat to cut the richness of the chicken and sausage.