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batch
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Ingredients
- 1 large onion cut into eighths
- 1 large lemon sliced into rounds
- 2 cups Apple cider
- 1/4 cup olive oil
- 1/4 cup chopped fresh sage plus more for garnish
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 chicken legs
- 4 chicken thighs
- 1 pkg chicken-apple sausage 12 oz
- 2 large apples each sliced into eighths
- 1 lb small red-skinned potatoes, halved
Ingredients
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Instructions
- 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 and 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.
Recipe Notes
Photos and recipes courtesy of the U.S. Apple Association and usapple.org.
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