Italian Chicken & Sausage Tray Bake

Ingredients

6 chicken legs
4 chicken breasts, skin on, cut in half horizontally
1 cup white wine
½ cup wine vinegar
1 cup orange marmalade
6 cloves garlic, finely sliced
small handful thyme sprigs
4 Italian-style pork or Toulouse sausages
2 oranges, cut into 8 slices each
⅓ cup olive oil

A meaty dish containing fruit is a treat, and because it’s citrus season, I’ve loaded this with oranges. Add a decent amount of sticky marmalade and get an autumn dish that sings of the season. Serve with salad and a crisp, full-bodied white wine. Serves 4-6.

The day before serving put the chicken in a bag or lidded container. Whisk together the wine, vinegar and marmalade and add the garlic. Pour over the chicken. Add the thyme sprigs, season with salt and pepper, and refrigerate overnight to marinate.
When ready to cook, heat the oven to 190°C fan bake. Put the marinated chicken skin side up in an oven-proof roasting dish. Tuck in the sausages and add the chopped oranges. Season well, drizzle over olive oil to coat and bake, turning once during cooking. Cook for 35 to 40 minutes until the chicken is golden and the oranges soft and burnished.
Serve with a classic Italian rocket salad dressed with shaved parmesan, balsamic vinegar and olive oil, and crusty bread to mop up the sweet sticky juices.