Chicken Scarpariello Roast Chicken in Lemon Wine
Infused with the vibrant flavors of Italy, Chicken Scarpariello Roast Chicken in Lemon Wine is a mouthwatering dish that marries tender, golden-brown chicken thighs with savory Italian sausage, colorful bell peppers, and a zesty lemon wine sauce. This one-skillet recipe is bursting with layers of robust flavor, thanks to aromatic garlic, fresh rosemary, thyme, and a hint of red chili flakes. Finished off in the oven for a perfectly roasted result, this dish is ideal for a sophisticated yet approachable weeknight dinner or a crowd-pleasing meal. Serve it with crusty bread to soak up the tangy, wine-infused sauce, or pair with roasted potatoes for a hearty, satisfying plate. Perfect for fans of Italian cuisine, this comforting classic is both easy to prepare and elevated enough to impress!
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 3 links Italian sausage, sweet or spicy
- 3 tablespoons Olive oil
- 5 cloves Garlic cloves, minced
- 1 large Red bell pepper, sliced into strips
- 1 large Yellow bell pepper, sliced into strips
- 2 medium Shallots, thinly sliced
- 0.5 cups Dry white wine
- 0.5 cups Low-sodium chicken broth
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Red chili flakes
- 2 tablespoons Capers, rinsed and drained
- 1 teaspoon Salt
- 0.5 teaspoons Freshly cracked black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
Sear the chicken thighs, skin-side down, for 5-7 minutes until the skin is golden and crisp. Flip them and cook for an additional 2 minutes. Transfer the chicken to a plate.
In the same skillet, add the sausage links, cooking them for 5 minutes, turning occasionally until browned. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Lower the heat to medium and sauté the garlic, shallots, and bell peppers for 3-4 minutes, until softened and fragrant.
Deglaze the skillet by pouring in the white wine and scraping up any browned bits from the bottom. Simmer for 1-2 minutes.
Stir in the chicken broth, lemon juice, rosemary, thyme, chili flakes, and capers. Allow the sauce to simmer for 2 minutes.
Nestle the chicken thighs (skin-side up) and sausage links into the skillet with the sauce and vegetables.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and allow the dish to rest for 5 minutes.
Garnish with freshly chopped parsley before serving.
Serve the Chicken Scarpariello hot, with a side of crusty bread, roasted potatoes, or steamed vegetables.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
