Cider-Baked Chicken and Sausage

Cider-Baked Chicken and Sausage

Ingredients:

• 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 lb. small, red skinned potatoes, halved

Directions:

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 400 degrees.
3. Arrange the chicken pieces in a large air-fryer, skin-side up. Pour 1/2 cup of the marinade over the pieces. Air-fry for 10 minutes.
4. Tuck the sausages, apples and potatoes around the chicken. Cook for an additional 10 minutes, turning sausages about halfway through to cook evenly.