Ingredients Chicken Roast Chicken with Sausage and Peppers 4.0 (1) 4 Reviews 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on January 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 1 hrs 45 mins Yield: 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 Directions Preheat the oven to 450°. Wrap the center pillar of a 10-inch Bundt pan with foil. 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. 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. 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. 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. Rate it Print