Description
A quick family meal.
Source
The Janik-Jones family
Yield
4 Servings
Preparation time
15 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 30 minutes
Ingredients
1 whole chicken
6 pork sausage (halved or quartered)
1 onion
1⁄2 cup olive oil (not extra-virgin)
2 teaspoons english mustard
black pepper (to taste)
1 tablespoon worcestershire sauce
1 lemon
2 tablespoons sage (fresh, chopped leaves)
Instructions
- Cut the onion in to eighths
- Put the onion into a freezer bag along with the oil, mustard, dried sage, a good helping of pepper, and the Worchestershire sauce
- Cut the lemon in half and squeeze the juice into the bag
- Cut the squeezed lemon halves into eighths and add them to the bag
- Seal the bag and squish everything around to mix (the mustard needs help to combine)
- Open the freezer bag again and add the chicken pieces and sausages
- Seal the bag again and leave to marinade in the refrigerator overnight. If possible, turn the bag over at least once to help the mixture to spread evenly
- Preheat the oven to 425˚F (about 218˚C). Allow the chicken to come to room temperature in it's marinade.
- Arrange the contents of the freezer bag in an 11-inch by 14-inch (about 28 cm by 36 cm) roasting pan
- Arrange the chicken pieces so that they are skin-side up and tuck the sausages around them
- Sprinkle the fresh sage leaves over the chicken and sausages
- Place the pan into the oven for 1 hour and 15 minutes. Turn the sausages over half way through to colour them evenly
- Arrange on a large platter and serve