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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 

Justin Chapple
Justin Chapple
January 2016

Gallery

Credit: © John Kernick

Recipe Summary test

active:
30 mins
total:
1 hr 45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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