One-Pan Sage and Onion Chicken and Sausages

Featuring the classic condiments of Britain (English mustard and Worcestershire sauce), this chicken is as easy as it is delicious.

1 large onion, cut into eights
1/2 cup olive oil
2 tsp. English mustard
1 tbs. dried sage
1 lemon, juiced
1 tbs. Worcestershire sauce
4 lbs. chicken pieces (skin on and bone in)
12 pork sausages
2 tbs. chopped fresh sage

In a resealable bag, combine the onion, olive oil, mustard, dried sage, lemon juice and Worcestershire sauce. Season the chicken well and add to the bag. Schwelch everything together well and leave in the fridge for a few hours or up to two days.

Heat the oven to 425┬░F. Transfer the contents of the bag to a large roasting tin, placing the chicken skin-side up. Nestle in the sausages and sprinkle with the fresh sage. Roast for 1 hour and 15 minutes, turning the sausages over half way through.

Serves 6