Ingredients :

• Smoked Chicken Sausage — The original calls for pork-based Eckrich sausage — here we replace it with a smoked chicken or turkey sausage, pre-cooked and ready to slice. Supermarket brands work perfectly fine. The key: it must be smoked, not plain. The smoke is what flavors everything else.
• Yukon Gold Potatoes — This isn’t the time for starchy potatoes. Yukon Golds hold up well to heat, don’t crumble, and their slightly buttery flesh withstands dry oven roasting. If you can’t find them, Charlotte or Amandine will do the job just as well.
• Green and Yellow Bell Peppers — Two colors, two slightly different flavors. Green is more bitter and earthy, yellow is milder and sweeter. One without the other works — but both together add effortless complexity.
• Dried Oregano and Basil — Don’t use fresh here. Dried herbs handle 40 minutes in the oven better without burning. Oregano brings the Mediterranean note that stands up to the sausage’s smoke. Basil softens it. Half a teaspoon of each, no need to go overboard.