- cal. (kcal) 471
- Makes: 5 servings
- Prep: 20 mins
- Roast: 35 mins at 425°F
red bell peppers, cut into 1-inch pieces
green bell pepper, cut into 1-inch pieces
medium fennel bulb, trimmed, cored and sliced 1/4 inch thick
cloves garlic, halved
freshly ground black pepper
plus 1/8 tsp salt
bone-in chicken pieces (breasts, thighs and drumsticks; about 2 1/2 lbs)
dried Italian seasoning
links chicken sausage (not precooked; about 12 oz)
Sourdough or Italian bread (optional)
- 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.
- Roast 35 minutes, turning sausages halfway through.
- 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.
- 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 ScarapielloServings 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.