Recipes : One-Pan Sage-and-Onion Chicken and Sausage : Food Network

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One-Pan Sage-and-Onion Chicken and Sausage
Recipe courtesy Nigella Lawson

Ingredients
1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

Instructions
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.