Step 1

Heat oven to 450 F. Place an empty 13-by-18-inch sheet pan into the oven to heat. (Don’t line with foil or parchment.)

Step 2

Pat the chicken thighs dry. Place them in a large bowl and season on both sides with salt and pepper. Add onions, peppers, oregano, olive oil, and salt. Mix well to evenly coat everything in the oil and seasonings.

Step 3

Remove the sheet pan from the oven (careful, it’ll be hot!) and place the chicken thighs, skin side down. Nestle the peppers and onions around the chicken in an even layer. Transfer to the oven and cook for 10 minutes. (Save the now empty bowl for the next step!)

Step 4

Remove the sausage from the casings, and, using your hands, tear each link into bite-sized pieces (about 3/4-inch in size). Place the sausage in the bowl.

Step 5

When the timer goes off, nestle the sausage coins around the chicken. Cook for an additional 6 minutes.

Step 6

In a small bowl or measuring cup, combine the chicken stock, tomato paste, pickled peppers and pickled pepper brine.

Step 7

Once the chicken and sausage are finished cooking, lower the oven to 425 F. Flip the chicken and pour the stock mixture around (but not over the top of) the chicken thighs. Continue roasting until the chicken is done and the sauce has reduced, about 10 minutes, or until the chicken has reached an internal temperature of 165 F. Run the pan under the broiler to crisp up the skin. Note: Because of the pan sauce, it works best to place the top rack at least 6 to 8 inches from the heating element.

Step 8

Garnish with parsley, if using. Serve warm with pasta or crusty bread.