Ingredients
1.5kg chicken pieces
1 large onion
cut into 8ths
1 tsp dried sage
⅓ cup olive oil
2 tsp hot English mustard
1 lemon
6 smoked chorizo sausages
thickly sliced
6 sprigs fresh thyme
optional
Equipment
- 1 large strong ziplock bag
- 1 large ovenproof dish
- 1 oven
Instructions
- The day before: In a large strong ziplock bag, put in onions, mustard, dried sage, and olive oil.
- Juice the lemon and then cut up the rind into 8 pieces, and add to the bag.
- Close the bag and squish it all up so it’s combined and the onions are separated.
- Add the chicken, distribute the marinade through the bag, and put it in the fridge overnight.
- Approximately 1.5 hours before you want to serve, preheat the oven to 200°C.
- Put the chicken and marinade into a large ovenproof dish.
- Add the chorizo, nestling it in between the chicken pieces. If using, sprinkle the fresh thyme over the top.
- Bake for 45 minutes.
- Take out of the oven, turn the chicken and chorizo, and return to the oven for a further 30 minutes.
Notes
Tip
You could serve this with salad or potatoes (I did diced roasted garlic potatoes and garden salad.)
Variation
I used chicken drumsticks but you could use any chicken pieces you like.
