Chicken and sausage with onions and sage on one sheet pan

Ingredients:

• 1 chicken weighing 2 kg, cut into 10 pieces
• 12 sausages
• 1 large or 2 small onions
• 0.5 cups olive oil (not extra virgin)
• 2 tsp English mustard
• 1 tbsp dried sage
• 1 tbsp Worcestershire sauce
• 1 lemon
• 2 tbsp fresh sage leaves, chopped

Preparation:

1. Peel the onion and cut into eighths. Place in a zip-lock bag along with olive oil, mustard, dried sage, ground black pepper (to taste), and Worcestershire sauce. Cut the lemon in half, squeeze the juice into the bag, then cut the halves into eighths and add them to the remaining ingredients. Mix everything thoroughly (especially the mustard), then add the chicken pieces. Marinate in the refrigerator overnight or up to 2 days.
2. Preheat oven to 220°C. Bring the marinated chicken to room temperature.
3. Place the chicken pieces skin-side up on a baking sheet, along with the marinade, making sure to include all the pieces, and arrange the sausages around the chicken. Sprinkle with fresh sage leaves and place the baking sheet in the oven. Bake for 1 hour and 15 minutes. Turn the sausages halfway through to ensure even browning.
4. Place the chicken and sausages on a large platter and serve.