One Pan Chicken, Sausage, and Sage Bake

• 1 lemon, halved
• 2 small onions, peeled and quartered
• 12 cup olive oil
• 2 teaspoons dry mustard
• 1 tablespoon dried sage
• 1 tablespoon Worcestershire sauce
• fresh ground black pepper
• 1 (4 lb) roasting chickens, cut into 10 pieces
• kosher salt
• 12 sweet Italian sausages
• 2 tablespoons chopped fresh sage

1. Squeeze lemon halves into a large resealable plastic bag.
2. Cut each lemon half into 4 pieces and add to the bag along with the onions, olive oil, mustard, dried sage and Worcestershire sauce; season with pepper.
3. Seal bag and squish ingredients together until well mixed.
4. Add chicken pieces to the bag and coat thoroughly.
5. Refrigerate overnight.
6. Preheat oven to 425 degrees.
7. Let chicken stand at room temperature for 30 minutes.
8. Pour the contents of the bag into a large roasting pan.
9. Turn chicken pieces skin side up and season with salt.
10. Arrange sausages around chicken and sprinkle all over with fresh sage.
11. Bake for 1 hour, until chicken and sausages are browned; turn sausages halfway through cooking.
12. Transfer chicken, sausages, onions and lemons to a platter, drizzle with some of the pan juices and serve.

lemon, onions, olive oil, mustard, sage, worcestershire sauce, fresh ground black pepper, roasting chickens, kosher salt, sweet italian sausages, fresh sage

Taken from www.food.com/recipe/one-pan-chicken-sausage-and-sage-bake-212287 (may not work)