When browsing recipes the term "one pan" typically gets my attention. My first thought is less dish washing but more often than not, I love the melded flavors of fresh ingredients roasting, simmering, coexisting together. Think of this recipe as a Sunday chicken bake with a little something extra.
One Pan Chicken and Sausage Bake
1 large onion
5 garlic cloves
1/2 cup olive oil
2 teaspoons English mustard (Coleman's) or 1 tsp. dry mustard
1 tablespoon dried thyme
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 (3-4-pound) chicken, jointed into 8-10 pieces (I've used 8 chicken thighs too)
6 Italian sausages
Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, garlic cloves, dried thyme, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Sqeeze everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
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 and tuck the sausages around them. Cook for 1 hour and 15 minutes. Turn the sausages several times throughout the time to brown them evenly. I typically roast some potatoes in the oven at the same time and viola - toss a bag salad together and dinner's done!