June Pan Chicken Scarpariello
Ingredients
-
2 cups sliced yellow onions
-
1 cup sliced red bell pepper
-
⅓ cup sliced pickled peppers
-
2 tablespoons sliced garlic
-
1 tablespoon extra-virgin olive oil
-
1 teaspoon kosher salt
-
1 teaspoon sugar
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the vegetables
On the June Pan, combine the sliced onions, bell pepper, pickled peppers, garlic, oil, salt, sugar, corn starch and pepper. Stir with a spatula to coat the vegetables, then spread the food in an even layer across the pan. Drizzle the vinegar over the vegetables.
June Pan
measuring cups
measuring spoons
spatula
2 cups sliced yellow onions
1 cup sliced red bell pepper
⅓ cup sliced pickled peppers
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon corn starch
½ teaspoon black pepper
2 tablespoons white wine vinegar
2 tablespoons sliced garlic
Season and add the chicken
Season the chicken all over with salt and pepper. Make 4 wells in the vegetable mixture and place ½ rosemary sprig in each. Lay the chicken thighs skin-side up over the rosemary sprigs.
4 bone-in, skin-on chicken thighs
1 teaspoon kosher salt
½ teaspoon black pepper
2 sprigs rosemary
Add the sausages and insert the June Food Thermometer
Drizzle the oil evenly over the chicken skin, using ½ teaspoon per thigh. Nestle sausages over the vegetables and in between the chicken thighs. Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.
2 teaspoons extra-virgin olive oil
2 raw sausage links
June Food Thermometer
Roast the food
Transfer the pan to the middle shelf of the June Oven and plug the food thermometer into the jack. Roast the food about 33 minutes, until the chicken and sausages are cooked through and browned, and the vegetables are tender and beginning to char. June will notify you when the food is ready.
June Oven
Serve
Using protected hands, unplug the thermometer from the jack. Rest the food 5 minute before removing the sausages and cutting into chunks. Serve the food hot, topping the vegetables with the chicken and sausage chunks, then drizzling the sauce around and over.
silicone oven mitts
cooling rack
slotted spoon