Roast Chicken and Sausage Bake

In the Kitchen 03/08/2018

Prince Harry proposed to Meghan Markle while they were cooking a humble roast chicken, so we thought, what better way to celebrate Meghan's birthday than to put an English twist on a classic roast.

Prep time: 15 minutes (plus marinating time overnight)
Cook time: 75 minutes
Serves: 6+


  • 2kg Chicken thighs
  • 125ml Olive Oil
  • 1 Tbsp Worcestershire sauce
  • 2 Tsp English Mustard
  • 1-2 Tbsp Dried Sage
  • Freshly ground black pepper to taste
  • 1 Large onion cut into 8th's
  • 1 Lemon cut into 8th's
  • 12 Pork Sausages
  • 2 Tbsp fresh sage leaves, chopped


In a large, resealable bag or large container with a lid, add chicken thighs, olive oil, worcestershire sauce, mustard, sage, pepper and onion. Add the lemon pieces, squeezing the juice of each piece in before placing into the bag.

Seal the bag or container and shake the contents around, making sure each piece becomes covered with the marinade. Place that in the fridge to marinate overnight, or for up to 2 days for extra depth of flavour.

Preheat the oven to 180C. Allow the chicken to come to room temperature in its marinade.

Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages.

Cook that in the oven at 180C for around 75 minutes. Turn the sausages over half way through cooking.

Serve everything (including onions and lemon husks) on a large platter and enjoy!