One-Pan Chicken and Sausage Roast
Circle B Kitchen
Adapted from Nigella Lawson
1 large onion or 2 small onions
1/3 cup olive oil
2 teaspoons dry mustard
1 tablespoon dried sage
Freshly ground black pepper
3 tablespoons Worcestershire sauce
2 lbs chicken thighs (bone-in or boneless)
3 Italian sausages, cut in half
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 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 pan 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 pan into the oven to cook for 40 minutes. Turn the sausages over half way through to color them evenly.