How to roast chicken in a bundt pan with peppers and onion
Roast Chicken with Peppers and Sausages in a Bundt Pan is a genius way to roast your chicken for a tasty and delightful dinner. A recipe from Justin Chapple, a cookbook author, updated with Noubess Seasonings to create that wow dinner effect we all want.
This recipe is from Justin Chapple, is a cookbook author, recipe developer, culinary content creator, and currently the Culinary Director-at-Large of FOOD & WINE. Mr. Chapple is also the host of the series of Mad Genius Tips. The recipe for this chicken roast is from the book Mad Genius Tips by Justin Chapple and the Editors of Food & Wine
Who says you could not roast a whole chicken using a bundt pan? Beer cans and stand-up roasters are not the only kitchen tools to roast a whole chicken. In my opinion, a bundt pan is very convenient. The height of the bundt pan is perfect. You can add vegetables that will help create a one-plan meal and add more flavor to the dish.
What’s in this roast chicken recipe
A great mix of protein, vegetables that are low in calories and loaded with food nutrition.
- Hot Italian Sausages
- Italian Frying Peppers or Cubanelles
- Red Bell Peppers
- Red Onions
- Olive Oil
- Noubess Seasoning Blend, either Noubess Jerk Seasoning, Salt-Free, Noubess Poultry Seasoning, Salt-Fee, Noubess Garlic and Hern Seasoning and Noubess Adobo Seasoning, Salt-Fee
- A Whole Chicken
- Salt and Ground Pepper
How to make this roast chicken in a bundt pan
My updated recipe is very straightforward. The chicken was only seasoned with salt, pepper, oregano, lemon zest, and olive oil in the original recipe. I love tons of flavor and love using fresh or dried herbs to season chicken.
I used one of my favorite Noubess seasoning blends, Jerk Seasoning, for the ultimate chicken herbed flavored. The jerk seasoning has a hint of smokey flavor, and it can pass for an all-purpose hot and spicy spice that is perfect for marinating chicken.
There are 3 essential steps to roast a whole chicken in a bundt pan.
- Cover the center pillar of a Bundt Pan with foil so the chicken juices don’t escape.
- Toss sauces and vegetables with olive oil in a bowl. Season with salt and pepper and add to the Bundt pan.
- Perch the chicken on the pan by inserting the cent pillar into the cavity.
How to roast a chicken
After following the essential steps 1 and 2 above you are ready to season the chicken.
- In a small bowl, mix both Noubess Jerk Seasoning, Salt-Free, and Olive oil. Adding salt is optional, but you will not miss it. The hot Italian sausages are not only spicy, but they contain tons of sodium as well.
- Brush the chicken with olive oil and seasoning mixture using a pastry brush. You can also use your hands if preferred. Season the cavity as well. 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 an inner thigh registers 165 degrees. . Transfer to a cutting board and let rest for 15 minutes.
- Transfer the sausages, peppers, onions, and pan juices to a platter. Carve the chicken, arrange it on the plate, and serve it right away.
Ways to serve this dish
The author recommends serving the dish with crusty bread. You can do so, but how about a side of healthy grains, like bulgar wheat or Farro. These grains choices are more fulfilling and healthier options.
Tips and Notes
- As mentioned earlier, the original recipe included salt, pepper, oregano, and lemon zest as a seasoning. I updated the recipe by adding Noubess’s seasonings. By the way, you can substitute the jerk seasoning with Poultry seasoning, Garlic, and Herb Seasoning or Noubess Jerk Seasoning, Salt-Free. The jerk seasoning is my favorite.
- The recommended cooking temperature for the recipe was 155 degrees. I like my chicken fully cooked and falling off the bone. So my recommendation is 180 degrees when using a thermometer.
- If you decide to use Noubess Jerk Seasoning, Salt-Free, adding lemon zest is optional.
- Use any variety of bell peppers—Green, orange, yellow or red.
- You can substitute the red onion with shallots. Make sure you leave them whole if they are too small. Pearl onions work as well.
- Don’t like hot Italian sausages, no worries, substitute with mild Italian or sweet Italian sausages.
- Olive oil, use a good brand. You can also use extra virgin olive oil or substitute it with Noubess Sorrento Lemon Infused Extra Virgin Olive Oil for a more gourmet taste.
- I did not roast the chicken at 450 degrees F. I roasted my chicken at 425 for 30 minutes and then 50 minutes at 350 degrees F. It is recommended to know your oven before adjusting the temperature. My oven gets too hot at 450 degrees F so that is why I made the adjustment.
How to meal prep and store
I am not a fan of freezer food, but if you like to freeze your meals, you can do the following.
- To eat throughout the week, store in the fridge in an airtight container for up to 3-4 days. Reheat in the microwave or the oven and enjoy.
- If you want to freeze this meal, I would suggest separating the chicken and the peppers’ sausages. When you freeze cooked peppers, they become very mushy. Put the peppers mixture in a separate bowl and let thaw in the refrigerator before reheating.
How to pick the right Bundt pan to roast chicken.
When roasting any meat or poultry, it is best to use a heavy pan. The heavier the pan, the better. If you roast a chicken in a thin pan, it will burn very quickly as the oven temperature is very high.
The pan I used in the recipe is from William Sonoma, and you can find good pans also on Amazon. Make sure you read the reviews and buy one that is sturdy, a cast iron preferably.
Roast Chicken with Peppers and Sausages in a Bundt Pan
Equipment
Ingredients
- 1 – 4- lb whole chicken cleaned and pat dry
- 3/4 lb. hot Italian sausages about 3-4 short links, halved crosswise
- 3 Italian frying peppers or Cubanells halves lengthwise and seeded
- 2 large red bell peppers cut into large strips
- 2 large red onions cut into 1-inch wedges
- 2 tbsp dried oregano
- 2 tbsp extra-virgin olive oil plus more for brushing
- 2-3 tbsp Noubess Jerk Seasoning Salt-Free
Instructions
- Preheat oven to 425 degrees F
- In a small bowl, mix both Noubess Poultry Seasoning, Salt-Free, and Noubess Adobo Seasoning, Salt-Free. Adding salt is optional, but you will not miss it. The hot Italian sausages are not only spicy, but they contain tons of sodium as well.
- Brush the chicken with olive oil and seasoning with the dried seasoning mixture. Seasoning the cavity as well. Perch the chicken on the pan by inserting the center pillar into the cavity.
- Roast the chicken for about 30 minutes at 425 Degrees F. Then lower the temperature to 350 degrees F and continue to roast the chicken for about 45 minutes to 1 hour until an instant-read thermometer inserted in an inner thigh registers 180 degrees. Transfer to a cutting board and let rest for 15 minutes.
- Transfer the sausages, peppers, onions, and pan juices to a platter. Carve the chicken, arrange it on the plate, and serve it right away.
Notes
- As mentioned earlier, the original recipe included salt, pepper, oregano, and lemon zest as a seasoning. I updated the recipe by adding Noubess’s seasonings. By the way, you can substitute the jerk seasoning with Poultry seasoning, Garlic, and Herb Seasoning or Noubess Jerk Seasoning, Salt-Free. The jerk seasoning is my favorite.
- The recommended cooking temperature for the recipe was 155 degrees. I like my chicken fully cooked and falling off the bone. So my recommendation is 180 degrees when using a thermometer.
- If you decide to use Noubess Jerk Seasoning, Salt-Free, adding lemon zest is optional.
- Use any variety of bell peppers—Green, orange, yellow or red.
- You can substitute the red onion with shallots. Make sure you leave them whole if they are too small. Pearl onions work as well.
- Don’t like hot Italian sausages, no worries, substitute with mild Italian or sweet Italian sausages.
- Olive oil, use a good brand. You can also use extra virgin olive oil or substitute it with Noubess Sorrento Lemon Infused Extra Virgin Olive Oil for a more gourmet taste.
- I did not roast the chicken at 450 degrees F. I roasted my chicken at 425 for 30 minutes and then 50 minutes at 350 degrees F. It is recommended to know your oven before adjusting the temperature. My oven gets too hot at 450 degrees F so that is why I made the adjustment.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
