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Chicken Scarapiello

Chicken Scarapiello

Nutrition Facts
  • cal. (kcal) 471
  • Makes: 5 servings
  • Prep: 20 mins
  • Roast: 35 mins at 425°F
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Ingredients

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  • 2 red bell peppers, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 cup grape tomatoes
  • 1 medium fennel bulb, trimmed, cored and sliced 1/4 inch thick
  • 5 cloves garlic, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 plus 1/8 tsp salt
  • 10 bone-in chicken pieces (breasts, thighs and drumsticks; about 2 1/2 lbs)
  • 1/2 teaspoon dried Italian seasoning
  • 4 links chicken sausage (not precooked; about 12 oz)
  • Sourdough or Italian bread (optional)

Directions

  1. Heat oven to 425 degrees . Toss first 5 ingredients with 1 tbsp oil, 1/4 tsp pepper and 1/8 tsp salt, and spread onto a sheet pan. Toss chicken with 1 tbsp oil, 1/4 tsp pepper, 1/4 tsp salt and the Italian seasoning. Add to pan along with sausages.
  2. Roast 35 minutes, turning sausages halfway through.
  3. Cut sausages on the diagonal into 1/2-inch-thick slices. Divide veggies and sausage among 5 plates, and top each with 2 pieces of chicken. Serve with bread, if desired.

Note

  • This recipe calls for a sheet pan that should measure around 18 x 13 inches with a 1-inch-high edge. We like the heavy nonstick pans made by OXO and USA Pan (about $25).

Nutrition Information for Chicken Scarapiello

Servings Per Recipe: 5
PER SERVING: 471 cal., 24 g total fat (6 g sat. fat), 787 mg sodium, 14 g carb. (4 g fiber, 6 g sugars), 52 g pro.