- 1 lemon, halved
- 2 small onions, peeled and quartered through the root ends
- 1/2 cup pure olive oil
- 2 teaspoons dry mustard
- 1 tablespoon dried sage
- 1 tablespoon Worcestershire sauce
- Freshly ground pepper
- One 4-pound chicken, cut into 10 pieces
- Kosher salt
- 12 sweet Italian sausages
- 2 tablespoons chopped fresh sage
How to make this recipe
Squeeze the lemon halves into a large, resealable plastic bag. Cut each lemon half into 4 pieces and add to the bag along with the onions, olive oil, mustard, dried sage and Worcestershire sauce; season with pepper. Seal the bag and squish the ingredients together until well mixed. Add the chicken pieces to the bag and coat thoroughly. Refrigerate overnight.
Preheat the oven to 425°. Let the chicken stand at room temperature in the marinade for 30 minutes. Pour the contents of the bag into a large roasting pan. Turn the chicken pieces skin side up and season with salt. Arrange the sausages around the chicken and sprinkle all over with the fresh sage. Bake for 1 hour, until the chicken and sausage are browned; turn the sausages halfway through cooking. Transfer the chicken, sausages, onions and lemons to a platter, drizzle with some of the pan juices and serve.
For this simple, one-dish meal, the up-and-coming Côtes du Roussillon region in France produces hearty, brawny wines.