Everything Awesome

... roasted together in one pan. That's what I had for dinner tonight. What'd you have? Frozen pizza? Mac-and-cheez? I'm sorry for your loss. Oh, did I mention that the active time it took to prepare dinner was less than 15 minutes? I'm just rubbing grease in your wounds now, aren't I?

I apologize for the snarkiness above. It would seem I have a taunting reaction to meals loaded with yumminess.

I will have to wait to upload the photo evidence of tonight's ambrosia, as I am away from home and without my camera cable. (I actually thought to myself, while packing, "no, there's no reason I'd need that.") Little did I know that I would soon be seized once again with the urge to blog.

Without further nonsense... tonight's dinner. As usual, I don't know what to call it. It's based on a Nigella Lawson recipe (love her!) simply named One Pan Sage and Onion Chicken and Sausage. That's a heck of a name. Accurate. But long.
And I need to make it even longer, because I tweaked it. I added to it. I am pathologically incapable of following directions, it would seem. But I can't name it One Pan Garlic and Onion Chicken and Sausage with Potatoes and Tomatoes. That'd just be wrong.

So, in lieu of that, I'm considering Everything Awesome. Because that's what's in it. Take a look... I think you'll agree. Leave a comment and let me know.

Ingredients:
1 large onion, cut into 8 wedges
6-10 (or more) peeled garlic cloves, whole but smashed a bit
3-4 tablespoons bacon fat (was out of olive oil, this was definitely a yummy substitution)
1tablespoon mustard- Nigella calls for English, of course, I used spicy brown, because that's what was available
1 tablespoon dried sage or herby blend
1 tablespoon Worcestershire sauce (Lea & Perrins is gluten-free)
Freshly-ground black pepper
4-6 chicken thighs, bone-in, skin-on
About 1 pound sausage, cut into 3-inch lengths, if necessary
Some small red potatoes, cut into fourths (wedges)
A couple handfuls of fresh-picked homegrown cherry tomatoes (yeah, now I'm just bragging)

Mix all the seasonings and grease and onions and garlic in a ziploc, squishing it around. Add the chicken, squish some more, and refrigerate overnight, or at least a little while if this is a last-minute thing.
Preheat the oven to 425 degrees. Plop the ziploc ingredients into a big baking dish (I think I used a 9x13 Pyrex), nestle the sausage pieces in, and add the potato wedges. Try to coat the potatoes with a bit of the saucy goodness, or at least stick them next to sausages, to share the fatty love. Bake/roast for 1 hour and 15 minutes, turning the sausages over halfway through. If the potato wedges look woefully dry, add some juice from the pan, or drizzle a bit of bacon grease over them. (Tip: if you keep your bacon fat near the back of the stove it'll be liquid after 45 minutes of the oven being on. Easy to drizzle that way.)
Add the tomatoes, whole, near the end, with 15-20 minutes left.

Dig in. Serve with a salad, if you feel guilty.