One-Pan Sage-and-Onion Chicken and Sausage

Pairs Well With


1 large onion, cut into eighths
2 cloves garlic, thinly sliced
1/2 cup olive oil (not extra-virgin)
2 teaspoons Dijon mustard
1 tablespoon dried sage
Freshly ground black pepper – to taste
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, cut into 10 pieces
6 sausages—turkey or chicken flavored
2 tablespoons fresh sage leaves, chopped
1 cup Chardonnay


Combine the onion, garlic, oil, mustard, dried sage, pepper, and Worcestershire sauce in a large freezer plastic freezer bag. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Mix everything together and then add the chicken pieces. Marinate in the refrigerator overnight.
Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in a roasting pan, skin side up with the marinade, including all the bits and pieces, and tuck the sausages around the chicken. Sprinkle the fresh chopped sage leaves over everything. Cook in oven to 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.