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Cider-Baked Chicken and Sausage
The sweet-tart flavor of apple cider is used as a marinade for this hearty dish. Prepare the marinade in the morning, place it in the refrigerator, and it will be ready to pop into the oven for dinnertime.
* 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 tablespoons apple cider vinegar
* 2 teaspoons Dijon mustard
* 2 bay leaves
* 1/2 teaspoon salt
* 1/2 teaspoon 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 pound small, red skinned potatoes, halved
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.
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. Prep Time: 15 Minutes (not including marinating.) Total Time: 1 hour, 20 minutes. Makes 7 servings.
Nutritional Information per Serving
* Calories: 480
* Total fat: 26g
* Saturated fat: 6g
* Calories from fat: 230
* Sodium: 520
* Cholesterol: 100mg
* Dietary Fiber: 3g
* Protein: 25 g
Source: Courtesy of the U.S. Apple Association.