Wednesday, October 27, 2021

Cooking is Fun and Easy -- Bundt Pan Chicken


This is my variation on Justin Chapple's Series Mad Genius Tips.  This particular "tip" was a recipe for Roast Chicken with Sausage and Peppers from the 2016 issue of Food and Wine Magazine.  Enjoy!  I love food magazines, and HAVE to have the hard copy.  I tear the issues I want to try out, and put them in a plastic sleeve in my recipe binder.  Every couple of paydays, I go through there, and pick out a couple of things we haven't had in a while to put on the menu.

Ingredients and Tools

1 lb of your favorite sausage.  I like Johnsonville sweet mild Italian for this particular dish.  Slice in thirds.

1 large red or white onion, peeled and sliced on the vertical (root down) into eighths
4 or 5 large garlic cloves, whole
7 or 8 sweet mini bell peppers, halved and seeded (love these, they are great for snacking too!)

1 small whole chicken, about 3 lbs, discard innards
2 tbsp Za'Tar (I used Israeli Za'tar from World Spice Merchants).  In case you were wondering, Israeli Za'Tar is "White Sesame, Sumac, Turkish Oregano, Dill, Thyme, and Kosher Salt"
Kosher salt
2 tbsp extra virgin olive oil
Bundt Pan
Aluminum Foil


Preheat oven to 450 degrees.  Fold a piece of aluminum foil into a square large enough to cover hole and post of the bundt pan.  In a large bowl, toss sausages, onion, bell peppers with 1 tablespoon of the Za'Tar, and 1 tablespoon of oil, season with salt, and add to bundt pan.  Trim and pat chicken dry, place in same bowl.  Add 2nd tablespoon of oil and 2nd tbsp. of Za'Tar.  Ensure chicken is coated on all surfaces.   

Highly recommend wearing food grade gloves for this--I hate getting my hands "icky" (soo twee, I know), so both hubs and I keep them around for chores like this.  And mixing meatloaf, and cutting jalepenos, and just about anything really.  Easily had at Harbor Freight, Home Depot, or Lowe's (finally--they were not to be had for love nor money during the first several months of the pandemic).

Perch the chicken on the bundt pan, by inserting the pillar into the cavity.  Push down and make sure your chicken is standing stable.  Redistribute pepper, sausage, onion mixture if necessary to ensure the chicken is well down on the pillar. 

Roast for 1 hour or until an instant read thermometer inserted into the inner thigh reads 155 degrees.  Remove to a cutting board and let rest for 15 minutes.  It will come up to a proper temp of 165 while resting.  Remove sausages, peppers, and onions to serving bowls, reserving pan juices.  Carve chicken and places pieces over rice or couscous in a bowl (I used couscous).  Drizzle pan juices on chicken and couscous. 

Justin's original recipe was done with Italian seasoning and lemon zest and salt as the spice for the chicken.  I'm a big fan of Za'Tar, so that was the way I went.  You can get also find Za'Tar on Amazon, and if you have one, World Market, as well as your local Middle Eastern market, if that's also a thing where you live.  We've got one in Albuquerque, but have yet to go.  I've had the Syrian and Israeli Versions, both are tasty.

Serves 4 to 6 healthy servings.  This never lasts to freeze.  We may have the remaining sausage and pepper mixture later in the week with scrambled eggs for breakfast or lunch, and the chicken carcass and leftover chicken go in the stockpot.  You can also use the carcass to make stock, and make a nice soup with that and the leftover chicken, sausage, and vegs.  Brighten it up with some lemon juice. Yum!

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