Instructions

1. Preheat oven to 400 degrees.
2. Season the chicken with the salt, pepper and garlic powder. Place the chicken, sausage and potatoes on a 15″ x 21″ sheet pan that’s been sprayed with non-stick cooking spray. (see note*)
3. Cook for 20 minutes, remove from the oven, toss and add the peppers. You can add the peppers whole or cut them in half if you prefer.
4. Return to the oven for another 15 minutes until the chicken and sausage is cooked through and the potatoes are brown.
5. While the chicken, sausage and potatoes are in the oven, start the gravy in a large skillet. Add the butter to melt, then sprinkle in the flour and whisk together until combined.
6. Let the flour and butter cook together for a minute, then slowly pour in the beef broth while whisking to prevent lumps. Season the gravy with the salt and pepper and add the fresh rosemary.
7. Simmer the gravy for 10 minutes until thickened, then remove the rosemary sprigs.
8. Add 1/4 cup of the juice from the peppers to the gravy and whisk together to combine.
9. Pour the gravy over the chicken, sausage and potatoes on the sheet pan, toss and serve.
10. Sprinkle with chopped parsley and more fresh rosemary for garnish.