One-pan chicken, sausage, peppers and potatoes

Drizzle a couple tablespoons of olive oil into a large skillet, preferably non-stick.

Slit the casing of one Italian sausage and break off small nuggets, distributing them evenly around the pan.

Place halved small potatoes cut side down in full contact with the pan, then pieces of boneless skinless chicken thigh, smooth side down.

Season with a generous amount of kosher salt, black pepper, a few shakes of cayenne and a pinch of dried herbs.

Scatter over sliced onions, red bell pepper, poblano and anaheim; finish with another drizzle of olive oil and a pinch of salt.

Set over high heat about 5 minutes until the pan is hot and everything starts to sear.

Let it go about 5 minutes more, until the sausage and potatoes are nicely browned in the rendered sausage fat.

Lower to medium-high, cover and cook about 5 minutes until the potatoes are just about tender; test with a knife and give another minute or two if needed.

Flip the potatoes and chicken; use lower heat for a lighter sear.

Add half a cup of chicken broth and let it cook and reduce for a couple of minutes, then stir together and turn off the heat.

Squeeze over half a lemon, taste.

Serve on toasted Italian bread, or over potatoes, rice or pasta, spooning over the peppers, onions and juices; finish with chopped Italian parsley.