One-Pan Sage&Onion&Chicken&Sausage

I love a meal that fits into one big pan! Mainly, because there's less dishes :), but also because it is so much simpler, better and faster! This literally took 15 min prep time, and it was scrumptious! With this, make the Petits Pois a la Francaise below, it's my favourite new side dish!




Ingredients:
1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
10 chicken pieces
8 chorizo sausages, halved
2 tablespoons fresh sage leaves, chopped

Serves: 6

Directions:
1.Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce.

2.Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them to the bag.

3.Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces.

4.Leave to marinade in the refrigerator for an hour, or up to 2 days.

5.Preheat the oven to 220 degrees C, and allow the chicken to come to room temperature in its marinade.

6.Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, except the lemons.

7.Tuck the halved sausages around them.

8.Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin uncovered into the oven to cook for 1 hour and 15 minutes.

9.Turn the sausages over half way through to color them evenly.