Step 1

Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F.

Step 2

Place 1 1/2 pounds baby Yukon gold potatoes in a medium pot and add enough cold water to cover the potatoes by 1 inch. Season generously with kosher salt and bring to a boil over medium-high heat. Boil until the potatoes are just fork-tender, 8 to 12 minutes.

Step 3

Drain the potatoes. When cool enough to handle, halve the potatoes but leave any tiny ones whole. Drizzle 2 tablespoons of the olive oil evenly onto of a rimmed baking sheet. Place the potatoes cut-side down on the baking sheet and roast until golden-brown, about 15 minutes. Meanwhile, thinly slice 1 medium yellow onion and finely chop 3 garlic cloves.

Step 4

Season 2 1/2 pounds chicken thighs with kosher salt and black pepper. Sprinkle with 1 tablespoon all-purpose flour and rub it into the chicken. Heat the remaining 1/4 cup olive oil in a braiser pan or a large, deep oven-proof skillet over medium-high heat until shimmering. Add the chicken skin-side down in a single layer. Cook until the chicken is browned but not cooked through, 8 to 10 minutes per side. Transfer to a plate.

Step 5

Reduce the heat to medium. Add 4 links sweet or hot Italian sausage to the pan. Cook until browned all around but not cooked through, about 8 minutes total. Transfer to the plate with the chicken.

Step 6

Add th onion, finely chopped garlic, and 2 to 3 rosemary sprigs to the pan and season with a pinch of kosher salt. Cook, stirring occasionally, until softened, about 3 minutes. Increase the heat to medium-high. Add 1 cup dry white wine, 1 cup low-sodium chicken broth, and 1 cup peppadew peppers. Scrape up any browned bits from the bottom of the pan and cook for 3 minutes more.

Step 7

Return the chicken skin-side up to the pan, nestling it into the onion mixture. Transfer to the oven and roast for 10 minutes. Meanwhile, cut each sausage crosswise into 2 to 3 pieces on a slight diagonal.

Step 8

Nestle the sausages next to the chicken and pour in any accumulated juices on the plate. Return the pan to the oven and roast until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 5 to 10 minutes. Meanwhile, finely chop 1/4 cup fresh parsley leaves.

Step 9

Remove and discard the rosemary sprigs. Squeeze the juice from 1/2 medium lemon over the chicken scarpariello. Sprinkle with the parsley and serve with the roasted potatoes.