One-Pan Sage-And-Onion Chicken and Sausage

I saw Nigella Lawson make this on her programme recently and thought it looked simple and tasty. It was. Next time I make this though I would add another onion to the pan. It was very simple to make... I served it with a green side salad and roast potatoes.

*Taken from Nigella Lawson's 'Feast', published 2004*

Ingredients
1 large onion or 2 small onions
125ml olive oil (she states not to use extra virgin but I did!)
2 tsp English Mustard
1 tbs dried sage
ground pepper
1 lemon
1 tbs Worcestershire sauce
2 kg chicken, jointed into 10 pieces
12 sausages (I used Italian sausages)
2 tbs chopped sage leaves

Method
Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, the lemon juice, the squeezed-out husks cut into eighths, and the Worcestershire sauce. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinate in the fridge overnight or for up to two days.
Preheat the oven to 220C. Allow the chicken to come to room temperature in its marinate.

Arrange the chicken pieces in a roasting tin, skin side up, with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over halfway through to colour them evenly.

Arrange the chicken and sausages on a large platter.

Serves 6