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

Courtesy Nigella Lawson

1 large onion or 2 small onions
1/2 cup olive oil
2 teaspoons English mustard
1 tablespoon dried sage
freshly ground black pepper
1 tablespoon Worchestershire sauce
1 lemon
1 (4-pound) chicken, cut into pieces
12 sausages
2 tablespoons chopped fresh sage leaves

Peel and cut the onion into eighths and put in 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 halves into eighths and add them to bag.  Squidge everything around to mix (the mustard needs help to combine) and then add chicken pieces.  Marinate in the refrigerator overnight, or for up to 2 days.

Preheat oven to 425 degrees.  Allow chicken to come up to room temperature in its marinade.

Arrange chicken pieces in a roasting pan, skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them.  Sprinkle fresh sage leaves over the chicken and sausages and then put the pan 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 and serve.  YIELD:  6 servings