One-pan chicken, sausage, peppers and potatoes

Oil a large skillet and scatter nuggets of sausage meat around it.

Add the potatoes cut side down in full contact with the pan, then the chicken pieces smooth side down.

Season with kosher salt, black pepper, cayenne and dried herbs; scatter over the onions and peppers, drizzle with oil and add a pinch of salt.

Set over high heat about 5 minutes until everything sears and the sausage fat renders and the bottom browns.

Lower to medium-high, cover and cook about 5 minutes more, plus a minute or two, until the potatoes are just tender when tested with a knife.

Flip the potatoes and chicken; add the broth and let it reduce a couple of minutes, then stir together and turn off the heat.

Squeeze over half a lemon, taste, and serve on toasted Italian bread with the juices; finish with parsley.