Heat oven to 450°F.

In a large mixing bowl, toss the quartered potatoes with 2 tablespoons of the minced garlic, salt and pepper and a light drizzle of olive oil.

Place the potato mixture on a sheet pan and roast until potatoes are golden brown and starting to soften.

Heat a large frying pan (cast iron if possible) with a thin layer of canola oil. Season both sides of all chicken pieces with salt and pepper. Once the pan is really hot, sear the chicken pieces skin

side down until golden, about 4 to 5 minutes. Flip the chicken and continue to sear for another 3–4 minutes.

Remove chicken from pan and set aside. Next, add the red onion, butter and 2 tablespoons of the garlic. Cook on medium until onions are caramelized. Then add sliced sausage, roasted potatoes, red peppers and pepperoncini. Continue to cook for another 4-5 minutes. Add white wine to the skillet and bring to a simmer. Place rosemary on top of potatoes then chicken pieces on top of the rosemary. Lastly, add chicken stock, cover with foil and roast in the oven until chicken is cooked through, approximately 16–20 minutes to 165°F on an instant-read thermometer. Garnish with some fresh spinach and fresh cracked pepper!