My Recipe
My Recipe

FOR THE MARINADE

1 large onion
125ml olive oil
2 teaspoons English mustard
1 tablespoon dried sage
ground pepper
1 lemon cut into chunks
1 tablespoon Worcestershire sauce

2kg chicken, jointed into 10 pieces
12 chipolata sausages
2 tablespoons chopped sage leaves

Peel & cut onion into wedges. Place in freezer bag with other marinade ingredients & chicken pieces. Leave in fridge for up to 2 days

Preheat oven to 220 degrees celsius. Arrange chicken pieces in a roasting tin, with marinade and tuck sausages around them. Sprinkle with fresh sage and bake for 1 hour 15 mins. Turn sausages half way through to colour evenly.

THE PERFECT SHARING DISH

ONE PAN SAGE-AND-ONION
CHICKEN-AND-SAUSAGE

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