Chicken and Sausage Traybake With Sage And Onion
Equipment
Ingredients
- 6-8 Boneless Chicken Thighs
- 4 Beetroots (cut into 2 cm chunks)
- 6-8 Sausages
- 2 tbsp Fresh Sage (Fresh or dried)
- 1 Onions (Roughly chopped in large pieces)
Chicken Thigh Marinade
- 2 tsp Mustard (from a jar)
- 1 tsp Salt
- 125 ml Olive Oil
- 1 Lemon - the juice of (or a splash of apple cider vinegar)
- 1 tbsp Worcestershire Sauce
- Pepper
Instructions
- In a bowl add the chicken and chopped onion. Add the marinade ingredients and mix together so everything is covered. Leave for 3-4 hours or overnight.6-8 Boneless Chicken Thighs, 2 tbsp Fresh Sage, 1 Onions, 2 tsp Mustard, 1 tsp Salt, 125 ml Olive Oil, 1 Lemon - the juice of, 1 tbsp Worcestershire Sauce, Pepper
- Preheat the oven to 220℃/200℃FAN/GAS MARK 7/425℉.
- Cut the sausages into 3cm pieces with some scissors and add them to the roasting tin. Add the beetroot chunk and the bowl of chicken.6-8 Sausages, 4 Beetroots
- Cook in the oven for 40 minutes or until the beetroot is cooked and the chicken is tender.
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Calories: 905kcalCarbohydrates: 14gProtein: 54gFat: 70gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 38gTrans Fat: 0.3gCholesterol: 253mgSodium: 1692mgPotassium: 1126mgFiber: 4gSugar: 8gVitamin A: 175IUVitamin C: 22mgCalcium: 80mgIron: 4mg
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