- 6
Ingredients
- 1 large onion or 2 small onions peel and quarter each through the root ends
- 1/2 cup olive oil (not extra-virgin)garlic oil can be used
- 2 teaspoons english mustard
- 1 tablespoon dried sage ( can substitute thyme or parsley)
- Freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 lemon, halved
- 1 (4-pound) chicken, cut into 10 pieces
- 12 sausages i use sweet italian 2 to 3 inches long
- 2 tablespoons fresh sage leaves, chopped
Preparation
Step 1
Squeeze lemon halves into plastic bag, and then cut each half into 4 pieces and add them, along with the onions, olive oil, mustard, dried sage, worcestershire sauce, and season with ground pepper. Squish 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 for 30 minutes.
Arrange the chicken pieces in a roasting pan skin side up with the marinade, including all the bits and pieces, season with salt. Arrange the sausages around the chicken. Sprinkle the fresh sage over the chicken and sausages and then put the pan into the oven to cook for 1 hour. Turn the sausages over half way through to color them evenly.
Transfer the chicken, sausages, onions, and lemons to a large platter, drizzle with some of the pan juices.