Roast Chicken with Sausage and Peppers

F&W’s Justin Chapple combines all of the classic flavors of an Italian sausage sub in this fun and delicious roast chicken dish.

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  • Servings: 4

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  • 3/4 pound hot Italian sausages, halved crosswise
  • 3 Italian frying peppers or Cubanelles, halved lengthwise and seeded
  • 2 large red bell peppers, cut into large strips
  • 2 large red onions, cut into 1-inch wedges
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 tablespoons dried oregano
  • Kosher salt
  • Pepper
  • One 4-pound whole chicken
  • 2 teaspoons grated lemon zest

How to make this recipe

  1. Preheat the oven to 450°. Wrap the center pillar of a 10-inch Bundt pan with foil.

  2. In a large bowl, toss the sausages with all of the peppers, the onions, the 2 tablespoons of olive oil and 1 tablespoon of the oregano. Season with salt and pepper and add to the pan. 

  3. Brush the chicken with olive oil and season with salt, pepper, the remaining 1 tablespoon of oregano and the lemon zest. Perch the chicken on the pan by inserting the center pillar into the cavity. 

  4. Roast the chicken for about 1 hour, until an instant-read thermometer inserted in the inner thigh registers 155°. Transfer to a board; let rest for 15 minutes.

  5. Transfer the sausages, peppers, onions and pan juices to a platter. Carve the chicken and arrange on the platter. Serve. 

Serve With

Crusty bread.

Suggested Pairing

Pair this dish with a juicy Barbera.

Contributed By Photo © John Kernick Published January 2016

1054834 recipes/roast-chicken-sausage-and-peppers 2015-12-07T15:23:52+00:00 Justin Chapple weeknight-dinner|dinner-party|holiday-occasions|christmas january-2016 recipes,roast-chicken-sausage-and-peppers 1054834

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