Tuesday, November 17
1.5kg chicken pieces (I used drumsticks but use maryland, thighs with bone in etc)
1 large onion, cut into 8ths (I used 2 x halves of onions I had in fridge, red/brown)
1 tsp dried sage
1/3 cup olive oil
2 tsp hot english mustard
6 smoked chorizo sausages, thickly sliced (Nigella uses italian sausages whole)
6 sprigs of fresh thyme (optional)
In a large strong ziplock bag, put in onions, mustard, dried sage, olive oil.
Juice lemon and then cut up rind into 8 pieces, add to bag
Squoosh it all up so it's combined, separating onions etc.
Add chicken, distribute marinade through bag, put into fridge overnight.
Approx 1.5 hours before you want to serve, preheat oven to 200 degrees c
Put chicken and marinade into large ovenproof dish
Add sausage, chorizo, nestle it inbetween the chicken pieces and cut the fresh sage and sprinkle over the top.
Bake for 45 minutes, take out of oven, turn chicken and chorizo, return to oven for a further 30 minutes.
Serve with salad/potatoes (I did diced roasted garlic potatoes and garden salad)
I marinaded on Sunday night - and let me give you the tip - 'You'll love Coles' large ziplock bags - I don't love them. I had two break on me!! Grrr. The great thing about this is it was a hot day today so I popped it in the oven at 3.45pm and went outside and hung out with the kids for 45 minutes, came inside, checked on dinner, made a salad, put it in fridge came back 15 minutes after that and dinner was done. We ate outside - it was a great end to the day!
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