Chicken Roasted on a Bundt Cake Pan

By á-1046

We loved this!

Ingredients

• 3/4 lb. hot Italian sausages, halved crosswise
• 3 Italian frying pepper or cubanelles, halved lengthwise and seeded
• 2 large red bell peppers, cut into large strips
• 2 large onions, cut into 1 inch wedges
• 2 T. extra-virgin olive oil, plus more for brushing
• 2 T. dried oregano
• kosher salt and pepper
• One whole 4 lb. chicken
• 2 tsp. grated lemon zest

Preparation

Step 1

1. Preheat oven to 450 degrees. Wrap the center pillar of a bundt cake 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 T. 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 T. of oregano and 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 degrees. 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