Home
Meat + Poultry
Chicken
Roast Chicken with Sausage and Peppers

Roast Chicken with Sausage and Peppers

Name: Roast Chicken with Sausage and Peppers
Total time: 105 min
Yield: Serves : 4
Ingredients: 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

Active Time

30 MIN

Total Time

1 HR 45 MIN

Yield

Serves : 4

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

Ingredients

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 It

Step 1

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

Step 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.  

Step 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.  

Step 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. 

Step

Step 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.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: SHARON

Review Body: Hmmm. I don't know, but I can't quite see this process working. Aside from the fact that that's a pretty anemic looking chicken in the photo, trying to turn this into a one-pot (pan) meal doesn't quite compute. Cooking times are so different for all of these ingredients. Just made pan-fried sausage, peppers & onions over polenta last night. Threw some fresh, diced Roma tomatoes in and deglazed the pan with white wine to make a sauce. Swirled in a pat of butter at the end. Delish! I would do that, THEN toss in the pan with the crispy browned chicken just before serving. I would use thighs. The ingredients are a hit; chicken, sausage, peppers, onions. What's not to love? They deserve a process that allows each to shine.

Review Rating:

Date Published: 2018-02-26

Author Name: KingKingKing

Review Body: I have not made this, sounds great, but... roasting peppers at 450 for an hour = mush.

Review Rating:

Date Published: 2018-02-26

Author Name: Lisa Marie

Review Body: Step 3 is making zero sense to me, and why do you need a bunt pan? I would do this in a deep cast iron skillet, browning the meats first and then roast at 350, not 450. A nice touch would be to deglaze the juices after cooking with a white wine. Thank you for the idea for my own recipe!

Review Rating:

Date Published: 2019-05-10

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Roast Chicken with Sausage and Peppers

Ingredients

How to Make It

Serve With

Suggested Pairing

You May Like

Read More

Your Profile

Roast Chicken with Sausage and Peppers

Ingredients

How to Make It

Serve With

Suggested Pairing

You May Like

Read More

Sign Up for The Dish