Tuesday, December 16, 2008

Sage Roasted Chicken & Sausages

I use a large Tupperware bowl with an air-tight lid to whisk the ingredients and marinade the chicken. Once the lid is clamped shut, I shake it to coat the chicken and turn it over every few hours in the refrigerator. Others might find a ziplock bag more convenient.

1 large onion, peeled and cut into eighths
1 head of garlic, cloves separated and crushed
1/3 to 1/2 cup olive oil
2 teaspoons English mustard
1 T dried sage
pinch of salt and freshly ground black pepper
1 T Worcestershire sauce
1 lemon, cut in half
1 4-pound chicken, cut-up
12 short sausages, six regular (italian sweet and/or hot, kielbasa, andouille, or whatever you prefer)
2 T fresh sage leaves, chopped

Whisk the oil, mustard, dried sage, black pepper and Worcestershire sauce in a bowl. Squeeze both halves of the lemon into a bowl and whisk to mix. Cut the squeezed lemons into eighths, and place in a large ziplock bag along with the cut-up onion and chicken.

Close the ziplock bag and massage to thoroughly coat the chicken. Refrigerate overnight or up to 2 days.

Preheat the oven to 425 degrees F, and bring the sausages and ziplock-bagged chicken to room temperature.

In a roasting pan, arrange the entire contents of the ziplocked bag with the chicken pieces skin side up. Place the sausages around the pan. Sprinkle freshly chopped sage leaves over the top and roast for 75 minutes, turning the sausages after 35 minutes to brown evenly.

Serves 6

Use a meat thermometer. Some may find that at 425 degrees F, this will cook in 45 minutes. High heat is necessary to brown the meat, but the temperature may be too hot for 75 minutes.


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