Roasted Chicken with Sausage
Total Time1 hr 25 mins
Skill LevelBeginner
Servings8
Total Time1 hr 25 mins
Skill LevelBeginner
Servings8
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Key IngredientClassic Polish Sausage 28oz.AboutThis stunning Roasted Chicken dish featuring our smoky, beautifully browned Classic Polish Sausage is perfect for a last-minute dinner party. It’s elegant, insanely easy to prepare, and will fill your kitchen with a rich, savory aroma!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientClassic Polish Sausage 28oz.
Recipe by
Ingredients
28 ounces Farmer John Classic Polish Sausage, Sliced 3-4 pounds Whole Roasting Chicken 1 tablespoon Kosher Salt 2 tablespoons Lemon Pepper Seasoning 2 Lemons, Cut into Quarters 8 cloves Fresh Garlic, Peeled & Sliced in Half Horizontally 2-3 tablespoons Olive Oil 1 Sweet Onion, Peeled & Thickly Sliced 4 ounces Dry White Wine 4 ounces Chicken Stock 1 tablespoon Flour
Key IngredientClassic Polish Sausage 28oz.
Classic Polish Sausage 28oz.Key IngredientClassic Polish Sausage 28oz.Directions
1Preheat the oven to 425°F. Sprinkle a generous amount of salt and lemon pepper seasoning inside and outside of the chicken.
2Slice both lemons into quarters. Place two of the quarters inside the chicken along with the garlic cloves. Brush the whole outside of the chicken with olive oil, then liberally sprinkle more salt and lemon pepper over the surface. Use kitchen twine to tie the legs together and tuck the wings behind the body. Place the chicken in a 14x11-inch roasting pan.
3Place the remaining lemon quarters and the sliced onions in a large bowl. Add a drizzle of olive oil, 1 tsp. of salt and 1 tsp. of lemon pepper. Toss everything together until thoroughly coated. Pour the lemons and onions into the pan all around the chicken.
4Place the chicken in the oven and roast it for about 1 hour and 15 minutes. The chicken is done when it reaches an internal temperature of 165°F. Remove the pan from the oven and transfer the chicken to a platter, then cover with foil. Keep warm.
5Transfer the juices and onions into a stockpot, scraping the browned bits from the bottom of the roasting pan. Sauté the sliced sausage on a burner set to medium-high heat. Add the white wine and use a whisk to stir. Add the chicken stock and the flour, stirring constantly for about a minute until the gravy thickens. If any juices have gathered under the chicken, pour these into the gravy. Taste the gravy for seasoning, adding a little more salt or pepper, if necessary.
6Present the chicken with sausage gravy on a serving plate. Serve immediately with your favorite side dish. Pro Tip: Request spatchcocked chicken from your butcher, and you can adjust your chicken cooking time in the oven accordingly.
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