Roast Chicken with Sausage and Peppers

By DreiFromBK

F&W's Justin Chapple combines all of the classic flavors of an Italian sausage sub in this fun and delicious roast chicken dish.

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

Details

Adapted from foodandwine.com

Preparation

Step 1

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.