Summary
| Yield | |
|---|---|
| Source | The Janik-Jones family |
| Prep time | 15 minutes |
| Cooking time | 1 hour, 15 minutes |
| Total time | 1 hour, 30 minutes |
Description
A quick family meal.
Ingredients
1
whole chicken 6
pork sausage (halved or quartered) 1
onion 1⁄2 cup
olive oil (not extra-virgin) 2 teaspoons
english mustard 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