Roasted Chicken and Sausage

by | Oct 7, 2014

CiderBakedChickenThumb 1 - Rainier Fruit

Roasted Chicken and Sausage

Ingredients:

  • 1 large onion, cut into eighths
  • 1 large lemon, sliced into rounds
  • 2 cups apple cider
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh sage, plus more for garnish
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 chicken legs
  • 4 chicken thighs
  • 1- 12-ounce package chicken-apple sausage
  • 2 large apples, each sliced into eighths
  • 1 lb. small, red skinned potatoes, halved

Instructions:

  1. Place a gallon size heavy-duty zip-top bag into a large bowl. Place the onion and next 9 ingredients into the zip-top bag, combining well. Add the chicken and chicken-apple sausage to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.

  2. Preheat oven to 350 degrees. Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade, including onions and lemons over and around the pieces. Tuck the sausages, apples, and potatoes around the chicken. Cook for 1 hour and 15 minutes, turning sausages about halfway through to cook evenly. Arrange chicken, sausages, and potatoes on a platter and sprinkle with chopped fresh sage.

     

    Main Dish, Entrée, Gluten-Free, Easy