The sweet-tart flavor of apple cider is used as a marinade for this hearty dish. Prepare the marinade in the morning before dashing out the door; place it in the refrigerator, and its ready to pop into the oven for dinner when you get home.
Cider-Baked Chicken and Sausage
- 1 large onion, cut into eighths
- 1 large lemon, sliced into rounds
- 2 cup apple cider
- ¼ cup olive oil
- ¼ cup chopped fresh sage, plus more for garnish
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 bay leaves
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 4 chicken legs
- 4 chicken thighs
- 1 12- oz package chicken-apple sausage
- 2 large apples, each sliced into eighths
- 1 lb small, red skinned potatoes, halved
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.
Preheat oven to 450 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.
Makes 7. Nutrition information per serving: 540 calories; 30 g fat (7 g saturated fat); 135 mg cholesterol; 660 mg sodium; 33 g carbohydrate; 3 g fiber; 35 g protein