Fil's Chicken, Sausage & Veggie Bake

Here's to Holidays!

Felix made this dish as part of a dinner for Peter, Andrew and me, post Thanksgiving, November 2009!

Chicken, Sausage, Potatoes, and Peppers in the Oven à la Rao’s

1 (2 1/2- to 3-pound) chicken, cut into 12 to 14 pieces

1 pound Italian sausage, sweet, hot, or mixed, each link cut in half crosswise

2 large baking potatoes, peeled and cut into eighths

2 large bell peppers, seeded and cut into 1-inch strips

2 small onions, quartered

2 garlic cloves, minced

6 canned imported Italian plum tomatoes,

hand-crushed with the juice

1/3 cup olive oil

2 teaspoons dried oregano

Salt and pepper to taste

Preheat the oven to 450° F.
Combine the chicken, sausage, peppers, onion, and garlic in a roasting pan large enough to fit all ingredients comfortably. Add the crushed tomatoes with their juices. Drizzle the olive oil over the ingredients. Season with the oregano, salt and pepper. Roast the dish in the oven for about 1 hour and 15 minutes, stirring every 20 minutes. The dish is done when the potatoes are tender and the chicken pulls away easily from the bone.

Yield: Serves 4 to 6

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