we didn't have any sage as suggested in the original recipe so we just used a bit of parsley. it was good but sage would have been better, which is why i include the original recipe.
actually, i should say rich cooked this rather than me. and, because he didn't think the original recipe was for the whole chicken and we only had what's effectively a half, he didn't reduce the marinade ingredients accordingly. but i think it worked, and i haven't changed his quantities.
CHICKEN AND SAUSAGE ONE POT MEAL
2 small onions
1/2 cup olive oil
2 tsp english mustard
1 tbs ground sage
1 tbs worcester sauce
4 chicken joints - 2 legs, 2 breasts - on the bone
4 large sausages
fresh sage leaves, chopped
find a freezer bag big enough to hold all the chicken pieces. in the bag (or just a normal bowl if you don't have one) the oil, the mustard, the dried sage, onions cut into chunks, a grinding of black pepper and worcester sauce. cut the lemon in half, squeeze the juice into the mixture, then cut it into eights and all to the bag as well. add the chicken pieces and then squish everything together to combine. leave overnight or even for a day.
when ready to cook, preheat the oven to 200C. transfer everything (including bits of lemon etc) from the bag into a roasting tin, and tuck the sausages around the chicken pieces. sprinkle with fresh sage leaves and bake in the oven until done - probably around an hour and a half, depending on how large your chicken pieces are.