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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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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (146)

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Average Rating:

Total Reviews: 146

Showing 111-120 of 146

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  • on December 29, 2006

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    This was absolutely wonderful. The entire family ate it and it was incredibly easy to cook. I only was able to marintate it for a couple of hours - and it still was very good.

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  • on December 14, 2006

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    The 2 kinds of greatness are that this tastes really good and is so easy to make. Everyone in my family really liked this. Don't be afraid of the amount of sage if it's not your favorite herb, because it doesn't end up being a strong flavor at all.

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  • on December 13, 2006

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    Delicious..and so easy to make!

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  • on December 06, 2006

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    This dish is a snap to make and is so good. The flavors are just amazing together.

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  • on December 05, 2006

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    I love this recipe and there was so much left over we had 3 more meals out of it.

    (The Coleman's English Mustard wasn't hard to find, I located it at Safeway and a local supermarket. I would recommend the sweet Italian sausages with basil as they don't overwhelm the dish and taste pretty close to some British sausages.

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  • on November 21, 2006

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    This tasty dish is simple and delicious.

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  • on November 17, 2006

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    One of my favorite chicken recipies. I made for my husband's Bday and it was a HIT!!!!!! LOVE, LOVE IT!

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  • on November 14, 2006

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    I marinaded this for two days & while good ( & certainly easy it really wasn't anything special. I used chicken thighs (I even left the skin on to add flavor...I usually don't & kielbasa sausage. I subbed an olive oil pressed w/ lemons (ala Giada for half the olive oil. I covered it for most of the cooking time & took the cover off w/ about 20 minutes left on the timer. Next time (as easy as it was, there has to be a next time I will add garlic to the marinade.

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  • on November 13, 2006

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    The only thing that I have to say about this receipe is add some salt. It doesn't call for any but you will need it. Other than that it is sooo good. I've made this a few times now.
    Yummy!

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  • on November 12, 2006

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    This recipe was so fantastic that I am making it today for the 3rd time. The first time I followed the recipe as is and it was great. The second time we used boneless, skinless chicken breasts because that was all that I had-and only marinated it for a few hours. This was even better than the first time. The smell of this cooking and the taste are so wonderful that it felt like it should have taken all day to prepare but was actually very easy. Try this recipe, I don't think you will be sorry.

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