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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

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Roast Chicken with Sausage and Peppers

Ingredients

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