What's Cooking: Chicken scarpariello

Dylan Hoyt, executive chef at Verace in Islip, shows News 12's Lily Stoltzberg how to make chicken scarpariello.
1 ea Half Chicken
.5 oz Garlic
1 oz Lemon Juice
1.5 oz Butter
2 oz Sausage
1.5 oz Cherry Peppers
4 oz Fingerling Potatoes
4 oz Chicken Stock
.12 oz Thyme
.12 oz Rosemary
-Preheat oven at 450 degrees.
-Salt and pepper the chicken breasts and pan sear, then place in the oven. Cook for 20 minutes, then flip chicken.
-Once taken out of the oven, add garlic, sausage, cherry peppers and fingerling potatoes.
-Add chicken stock, lemon juice, thyme and rosemary.
-Let it reduce halfway.
-Finish with butter then plate with the chicken over the sausage, cherry peppers, fingerling potatoes and sauce.
-Garnish with parsley.