This is one of Brandon's favorite sunday dish, he loves the sausages and also the spicy tang that the chicken gets seasoned with, being cooked together with the sausages.
Serve with roasted potatoes and a crispy green salad and you'll have everybody singing your praises.
I used mild Italian sausages but if you are adventurous you can use hot sausages, also the chicken tights can be replaced by chicken drumsticks.
Chicken tights bone in and skin on about 2 1/2 lb.
3 tbsp olive oil
2 cloves garlic minced
1 tsp dried thyme
1 tsp dried sage
2 tbsp fresh lemon juice
8 mild Italian sausages about 1 1/2 lb
1 cup dry white wine
salt and pepper to taste
Preheat the oven to 375˚F. Trim any excess fat from the chicken.
In a small bowl combine the oil, minced garlic, thyme, sage and lemon juice and stir to mix well.
Brush over both sides of the chicken tights, and brush any remaining mixture over the bottom of the roasting pan. I used some of the mixture to brush the sausages too.
Place the chicken skin side down on the roasting pan, and arrange the sausages around the chicken.
Place in the oven for 20 minutes, turn the chicken skin side up and stir in the wine into the pan juices and baste the chicken.
Increase the oven temperature to 425˚F, and continue baking for 20 to 30 minutes basting frequently until the chicken is tender and golden ( the cooking time might differ depending on your oven).
Season with salt and pepper.
Arrange on a plate and if you wish cut up the sausages into 1 inch pieces and arrange around the chicken.