Chicken And Sausage With Sage
- 1 -2 yellow onion, peeled and cut into 8 pieces
- 1/2 cup olive oil (not extra virgin)
- 2 teaspoons English mustard
- 1 tablespoon dried sage
- ground pepper
- 1 lemon
- 1 tablespoon Worcestershire sauce
- 4 lbs chicken, cut into 10 pieces
- 12 banger sausages (can sub Italian sausage)
- 2 tablespoons chopped sage leaves
- The night before, add the chicken and onions to a storage bag.
- Juice the lemon into the bag, cut it into 8 pieces, and toss all the pieces into the bag.
- Add the olive oil, mustard, dried sage, pepper, and Worcestershire. Squish it around to combine, and seal it up.
- Refrigerate overnight or up to 2 days total.
- Preheat the oven to 425u0b0F.
- Combine the chicken and marinade with the sausages in a roasting pan, and when it has come to room temperature, place it in the oven.
- Cook about 75 minutes, turning the sausages halfway through.
yellow onion, olive oil, english mustard, sage, ground pepper, lemon, worcestershire sauce, chicken, banger, sage
Taken from www.food.com/recipe/chicken-and-sausage-with-sage-201702 (may not work)