One-pan Chicken, Sausage and Sage Bake

From: ?? It's a mystery, Scooby-Doo. Here's what I know: It's a Nigella Lawson recipe and you can find it on the Food Network website, but I'll be darned if I know where I got it.

It's delicious, it's easy and it's a loaves and fishes recipe. If you keep dividing the sausage and remove the chicken from the bone, you can feed two or three times as many people as planned. I know this from experience and everybody got plenty.

A word about our friend, sage. If you only know sage from Thanksgiving stuffing, I encourage you to give him another chance. Next to mint and lemon balm (just typing those words means I'll have an even bigger invasion of both this summer), sage is the easiest herb to grow. Why? Because you can plant the tiniest plant or even the tiniest seed in the saddest location ever and you will have fresh sage growing every summer through fall forever. FOREVER.

But sage can be used so many ways and it's easy to store any extra you have. I just snip off the remaining leaves in November (it withstands the first few frosts in my yard) and put it in a Ziploc freezer bag and pop in the freezer. Fresh sage forever. FOREVER.

Note: You can use boneless, skinless chicken breasts in this recipe but, as in all recipes, the chicken is so much more flavorful if you use the whole chicken piece (bone and skin).

1 lemon, halved
2 small onions, peeled and quartered through the root ends
1/2 cup extra virgin olive oil
2 teaspoons dry mustard
1 tablespoon chopped fresh sage
1 tablespoon Worcestershire sauce
Freshly ground pepper
One 4 pound chicken, cut into 10 pieces [I use 4 large chicken breasts]
Kosher salt
12 sweet Italian sausages
2 tablespoons chopped fresh sage

Squeeze the lemon halves into a large, resealable plastic bag. Cut each lemon half into 4 pieces and add to the bag along with the onions, olive oil, mustard, 1 tablespoon of sage and Worcestershire sauce; season with pepper. Seal the bag and squish the ingredients together until well mixed. Add the chicken pieces to the bag and coat thoroughly. Refrigerate overnight.

Preheat the oven to 425 degrees. Let the chicken stand at room temperature in the marinade for 30 minutes. Pour the contents of the bag into a large roasting pan. Turn the chicken pieces skin side up and season with salt. Arrange the sausages around the chicken and sprinkle all over with the 2 tablespoons of sage. Bake for 1 hour, until the chicken and sausage are browned; turn the sausages halfway through cooking. Transfer the chicken, sausages, onions and lemons to a platter; drizzle with some of the pan juices and serve.