eglamkowski's Journal: recipe of the day

Today it's chicken. I make this Savory Chicken with Sausages after making spaghetti sauce with Italian sausage. There's always way more sausage in a package then what you need for sauce, so I found this as a good way to use the remaining sausage. I normally make a half recipe of this and it works just fine.

2 chickens, about 2.5 lbs each, cut in half lengthwise.
3 tablespoons olive oil
2 cloves of garlic, cut in half
1 teaspoon dried thyme
1 teaspoon dried sage
2 tablespoons fresh lemon juice
6 mild italian sausages (1.5 lbs in weight)
1 cup dry white wine (I use water + lime juice)
salt & pepper to taste
6 fresh parsley sprigs for garnish

Preheat the oven to 375F (190C).

Trim any excess fat from the chicken.

In a small bowl, combine the oil, garlic, thyme, sage and lemon juice and stir to mix well. Brush over both sides of each chicken half and brush any remaining on the bottom of a roasting pan.

Place the chicken halves in the pan skin side down. Arrange the sausage around the chicken. Place in oven and roast for 20 minutes.

Turn chicken halves skin-side up, stir the wine into the pand and baste the chicken. Continue to roast, basting frequently, until the chicken is tender and golden, 20-30 minutes.

Season with salt and pepper and garnish with parsley.