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One-Pan Sage-and-Onion Chicken and Sausage Recipe

One-Pan Sage-and-Onion Chicken and Sausage

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Average Rating:

Total Reviews: 146

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  • on May 15, 2013

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    Super good. I've made this several times. Works well with hot Italian sausages and chunks of potato added. This time I replaced the lemon juice with champagne wine vinegar and added 1/2 tsp fennel pollen. I also used boneless skinless chicken breast. Everything was in smallish chunks so the cooking time was shorter. Removed the chicken earlier than the rest so it didn't dry out. Will do this again and again, I'm sure.

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  • on January 21, 2013

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    This is a family favorite. I add the sausage to the marinade and use boneless chicken breasts.. To roast I sometimes add a couple of potatoes. Make sure they're olive oiled though.. We all want to eat the roasted lemon peels!! We didn't know those were for eating the first couple of times.

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  • on December 28, 2012

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    LOVE this recipe! Family loves this recipe! I add brussell sprouts once in awhile...

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  • on September 25, 2012

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    so easy and so yummy! the kids love it every time i make it!

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  • on August 27, 2012

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    I was anxious to try this recipe, but my husband DOES NOT LIKE SAGE. So....substituted freshly cut Rosemary from our garden for the Sage. I used only chicken thighs ( a favorite in our house and brats. (Next time, I'll try Italian sausage links. I also added a few things such as LOTS more onions, 4 cloves a garlic and Kosher salt. I did NOT let the chicken come to room temperature prior to baking and baked it only for 1 hour. It came out perfectly.... nicely done and juicy. I served it with oven roasted potatoes!! This was a hit with my husband, so I will definitely make it again. Great dish for Fall!! Thanks, Nigella!!

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  • on July 29, 2012

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    Making this was incredibly easy. You wouldn't know by how good it tasted. Didn't follow the recipe exactly as posted. Instead of worcestershire sauce, I used soy sauce. I would definitely recommend this to someone who is busy. Or, someone who doesn't like spending long periods of time in the kitchen.

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  • on June 27, 2012

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    SO very easy and SO incredibly tasty!! The first time I made this dish, I used spicy italian sausage...but soon realized a sweeter sausage might have been a better choice. Tonight I'm using chicken/apple sausage, as I thought it would compliment the sage flavor that is SO delicious in this dish! Sweet sausage, onion, sage - a great combination that reminds me of Thanksgiving stuffing.

    Although I'm sure this recipe is quite adaptable, please do yourself a favor and try it first the way the chef intended. You won't be disappointed.

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  • on May 02, 2012

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    It was easy, inexpensive and absolutely delicious. I didn't have sage so I used Italian parsley with stems in marinade. Next time I will try it with sage. It was a great way to enjoy moist, flavorful chicken and it was loved by all!

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  • on March 27, 2012

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    I didn't expect this to be as good as it was. Probably the most flavorful chicken I've ever made, and I didn't even marinate it. Simple, inexpensive.

    My variations: I used spicy Italian sausages, but next time I'd mix sweet and spicy. I used all bone in chicken thighs. I did salt and pepper the chicken before putting it in the marinade. I added 1/4 cup of white wine to the mustard, worcestershire, olive oil mixture. Used a whole grain mustard. I used all fresh sage, none in the marinade. I added a red bell pepper (thin strips. I had forgotten about the lemon during prep, so I mixed in the 8 wedges just as it started baking. The lemon was prominent so it worked fine.

    I don't think I'd marinate the chicken for a half a day even if I had planned ahead. I'm not sure I'd want more saturated flavor. Because I used all thighs, the meat was very moist. I did bake for almost an hour and 45 at 425 degrees before I was satisfied with the temperature of the chicken and the color.

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  • on March 25, 2012

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    Excellent recipe!!! So easy & tasty.

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