One-Pan Chicken, Sausage, Peppers, and Potatoes

• 2 tablespoons olive oil, or more as needed
• 1 sweet Italian sausage, casing removed
• 3 small Yukon Gold potatoes, cut in half
• 3 boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 teaspoon kosher salt, or to taste
• freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 1 teaspoon dried Italian herb blend
• 1 small red onion, sliced
• 1 cup sliced red bell pepper
•   cup chicken broth
•   lemon, juiced
• 2 slices Italian bread, toasted
• 1 tablespoon chopped fresh Italian parsley 

1. Pour 2 tablespoons olive oil into a nonstick skillet. 
2. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. 
3. Place chicken pieces throughout the pan, smooth sidedown. 
4. Season with salt, black pepper, and cayenne. 
5. Sprinkle over Italian herbs. 
6. Scatter over sliced onion and bell peppers. 
7. Sear over high heat until sausage starts to brown, about 5minutes. 
8. Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. 
9. Add broth and cook until reduced by at least half. 
10. Stir and squeeze over lemon juice. Taste and adjust if needed. 

Serve over toasted bread and top with parsley.