Chicken Sausage Bake with Sage and Onion

Summary

A quick family meal.

1		whole chicken
6		pork sausage (halved or quartered)
1		onion
1⁄2	Cup	olive oil (not extra-virgin)
2	Teaspoon (Metric)	english mustard
	Unknown	black pepper (to taste)
1	Tablespoon (Metric)	worcestershire sauce
1		lemon
2	Tablespoon (Metric)	sage (fresh, chopped leaves)

Cut the onion in to eighths
Put the onion into a freezer bag along with the oil, mustard, dried sage, a good helping of pepper, and the Worchestershire sauce
Cut the lemon in half and squeeze the juice into the bag
Cut the squeezed lemon halves into eighths and add them to the bag
Seal the bag and squish everything around to mix (the mustard needs help to combine)
Open the freezer bag again and add the chicken pieces and sausages
Seal the bag again and leave to marinade in the refrigerator overnight. If possible, turn the bag over at least once to help the mixture to spread evenly
Preheat the oven to 425˚F (about 218˚C). Allow the chicken to come to room temperature in it’s marinade.
Arrange the contents of the freezer bag in an 11-inch by 14-inch (about 28 cm by 36 cm) roasting pan
Arrange the chicken pieces so that they are skin-side up and tuck the sausages around them
Sprinkle the fresh sage leaves over the chicken and sausages
Place the pan into the oven for 1 hour and 15 minutes. Turn the sausages over half way through to colour them evenly
Arrange on a large platter and serve