One-Pan Sage-And-Onion Chicken and Sausage
- 1 large onions or 2 small onions
- 12 cup olive oil (not extra-virgin)
- 2 teaspoons English mustard
- 1 tablespoon dried sage
- fresh ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 lemon
- 1 (4 lb) roasting chickens, jointed into 10 pieces
- 12 sausages
- 2 tablespoons fresh sage leaves, chopped
- Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce.
- Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them.
- Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces.
- Leave to marinade in the refrigerator overnight, or for up to 2 days.
- Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
- Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them.
- Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes.
- Turn the sausages over half way through to color them evenly.
- Arrange the chicken and sausages on a large platter.
onions, olive oil, english mustard, sage, fresh ground black pepper, worcestershire sauce, lemon, roasting chickens, sausages, sage
Taken from www.food.com/recipe/one-pan-sage-and-onion-chicken-and-sausage-231819 (may not work)