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Cider-Baked Chicken and Sausage


What You Need

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 12-ounce package chicken-apple sausage
2 large apples, each sliced into eighths
1 lb. small, red skinned potatoes, halved 1 jalapeno pepper, stemmed, seeded, and finely chopped
2 tablespoons chopped fresh cilantro (optional)


1) 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, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.

2) 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.

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