One-Pan Sage-and-Onion Chicken and Sausage
Difficulty: Easy
Makes: 6 portions
Nutritional Breakdown Per Serving
Serving Size: 1 of 6
Calories: 771
Total Fat: 62g
Saturated Fat: 15g
Carbohydrates: 6g
Dietary Fiber: 2g
Sugar: 2g
Protein: 47g
Cholesterol: 189mg
Sodium: 562mg
Total Time: 13 hours 30 minutes
Prep Time: 15 minutes
Inactive Time: 12 hours
Cook Time: 1 hour 15 minutes
Ingredients
- 1 large onion or 2 small onions
- 1/2 cup olive oil (avoid extra-virgin)
- 2 teaspoons English mustard
- 1 tablespoon dried sage
- Freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 lemon
- 1 chicken (about 4 pounds), cut into 10 pieces
- 12 sausages
- 2 tablespoons chopped fresh sage leaves
Method
- Peel and cut the onion into eighths. Put the onion into a large freezer bag with the olive oil, English mustard, dried sage, a good twist of freshly ground black pepper, and the Worcestershire sauce.
- Cut the lemon in half, squeeze the juice into the bag, then chop the squeezed halves into eighths and add them as well. Mix everything thoroughly by handthe mustard needs a little help to combinethen add the chicken pieces. Seal and refrigerate to marinate overnight, or up to 48 hours.
- Preheat the oven to 425F (220C). Remove the chicken from the fridge and let it come to room temperature while still in its marinade.
- Arrange the marinated chicken pieces skin-side up in a large roasting tin or baking dish, pouring in all the marinade and the onion and lemon pieces. Nestle the sausages around the chicken and scatter the chopped fresh sage over everything.
- Roast on the middle oven rack for 1 hour 15 minutes, turning the sausages halfway through so they brown evenly (fan ovens may cook fastercheck after 1 hour).
- When the chicken is golden and cooked through, transfer the pieces and sausages to a generous platter and serve hot.
Note: For variation, try different sausagesEnglish, Italian, or spicy chorizo will each give a distinct character to the dish.
