Gluten Free Chicken with Sausage & Peppers

Must Try

For many years my Mom made this meal and my entire family enjoyed it: Chicken with Italian Sausage and Peppers! After I married, I continued preparing it, long before Celiac Disease ever entered our lives, so you can take it as a sure bet that it’s a winner! You can just get everything ready at the same time, place them in a large pan ( must have at least 2 in. rim), season, and shove in the 350 degree oven. How simple was that?

I used breasts and thighs, but Mom used a cut-up entire chicken, since everyone had their favorite pieces. You choose what fits your needs, just be sure that all pieces are ON the bone. Boneless breasts or thighs will dry out too quickly, and not be as moist and tender as with the bone. Hope you’ll try this “One-Dish” meal. Saves time, saves work, saves you!!


  • 1 Chicken, cut-up or a few Breasts and Thighs. All are with bone.
  • 1 lb Italian Sweet Sausage or Hot Sausage, or mix the dish with some of each…Make sure the butcher tells you they’re gluten free.
  • 2 Red Bell Peppers. Seeded and cut into strips (You can use yellow, orange, red, whatever you like)
  • 4 or 5 Medium sized Potatoes. I used Yukon Golds. In the past I’ve used 2 lg. Idaho. Peel, then cut up into 1 ½ to 2 in. cubes.
  • ¼ cup Canola or Vegetable Oil
  • Juice from ½ Navel Orange
  • Salt & Pepper to taste
  • Several Fresh Parsley Leaves, minced. ( or ¼ tsp. Dried)


Wash all of the ingredients. Prepare them all before combining in the pan, since they all go into the oven at the same time.

Place the oil in the bottom of the roasting pan, and then add the orange juice and spices. Stir around to combine.

Scatter the different items in the pan so that they are touching different pieces as the flavors will all meld together and give you a very flavorful finished dish.

Place in a preheated 350 degree oven. Then watch the clock, or set a timer ( I always have to do that…seems we get into doing some other chore and forget about that thing in the oven.) After ½ hr, turn over everything gently with a large spoon or fork. Return to oven for 20 minutes more ( Oops! Set that timer again.) And then remove to turn over the ingredients back to their original side for some color. Leave in for another 10 to 15 min.

Done! Plate up, and enjoy with a lovely salad, and perhaps a dilly roll or slice of G-F toasted, seasoned bread!

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