This mixed roast could not be simpler to make, using only one tray, this is a great throw together anytime of the year meal since the components can be altered as you like, and roasting brings out amazing flavors. This version uses chicken and sausages with vegetables, I choose ingredients based whatever looks good while I’m shopping. Aside from a light drizzle of olive oil, the moisture that develops from the sausages and chicken create an amazingly rich broth that can be reduce down into a sauce which further compliments each element.
Preheat oven to 375-degrees. In a large roasting pan, toss all of the vegetables including the garlic cloves, and herbs with olive oil, salt and pepper seasoning to taste. [Go lighter on the olive oil then you would think because the sausage and chicken juices will keep the dish from getting dry.]
one whole, organic, free range chicken
one pound of your favorite sausages
three of four handfuls small sweet peppers
one onion, quartered
one eggplant, quartered, seeds removed and cut into 1-inch pieces
one large carrot - thickly sliced
one large or two small fennel bulbs - quartered
two bulbs of garlic - broken apart, skins left on
two potatoes, cleaned and cut into half inch pieces
half stick plus one tablespoon unsalted butter, room temperature
fresh or dried thyme
fresh or dried basil
fresh or dried sage
28 oz can of whole tomatoes
salt and pepper
Using a good pair of kitchen scissors or if you prefer, a knife, cut out the back bone from the chicken, the turn over and press down on the breast to flatten. Rinse then pat dry with a paper towel, season liberally with salt and pepper, then put in the roasting pan on top of the vegetables. In a small bowl, combine the room temperature butter with one teaspoon each of thyme, basil and sage, and spread the mixture underneath the chicken skin, then layer the sausages around the chicken and give both a light drizzle of olive oil. Bake in a 375-degree oven for 45 minutes or one hour until everything is cooked through.
When finished baking, move the chicken to a plate to rest, put the sausages and vegetables on a serving platter, skim any excess fat that may have settled on the top of the juices left in the roasting pan, then pour into a sauce pan and simmer on medium high heat until the broth starts to thicken and reduces by half, finish with one tablespoon of butter.
Once the chicken has rested for at least 15 minutes, cut it into pieces, at the joints and arrange on the serving platter with the sausages and vegetables, then pour the sauce over the top before serving.
Foot note: this dish is great served with rustic crusty bread or my Parmesan Pancetta Scones.