Spicy Chicken Scarpariello

• --1 chicken cut up, breast whacked in half
• --8 hot Italian sausage cut in half
• --2 lbs unpeeled yellow potatoes cut in half
• --12oz jar of pepperoncini's w/ half its liquid
• --12oz jar red cherry peppers cut in half w/half its liquid
• --20 cloves garlic
• --2 onions sliced in quarters
• --5 sprigs fresh rosemary chopped
• --2 lemons cut in quarters --Salt & fresh ground pepper
• --1/2cup extra virgin olive oil

1. 1. Rinse chicken, pat dry with paper towel & Salt and pepper.
2. 2. Add the chicken, sausage, potatoes, onions, peppers, garlic, lemons, rosemary to the roasting pan.
3. 3. drizzle with the oil and liqids from the peppers and then reseason with salt and pepper.
4. 4. Place the pan in a preheated 375-degree oven and cook for 1-hour+ or until browned.
5. 5. Remove to a serving platter and serve family style.
6. 6. If you cant take the heat then get...Forgive me, for a more mild dish substitute the hot peppers with red and green ones. Sweet for Hot sausage and white wine for the pepper juice.
7. enjoy please

chicken, sausage, potatoes, liquid, red cherry peppers, garlic, onions, rosemary, lemons, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/spicy-chicken-scarpariello-1235070 (may not work)