Name: Roast Chickens and Sausages for a Crowd
Yield: 8 Servings
Ingredients: ½ cup kosher salt; 2 tablespoons freshly cracked black pepper; 2 bay leaves; 10 sprigs rosemary, divided; 1 orange, halved; 2 3½–4-pound chickens; 1 large apple, quartered; 1 large onion, unpeeled, quartered; 4 tablespoons unsalted butter, melted; 2 pounds sausages (such as andouille) or tasso; 6 large shallots, unpeeled, halved

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Annabel Mehran

One of the centerpieces of Butch Anthony’s outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We’ve adapted the method for a regular oven.

Recipe notes