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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 41-50 of 146

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  • on November 18, 2009

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    This is a stand-by recipe for us for weekends or casual company. Everybody loves it - even my son. It's so easy to throw together in the morning, and then bake at night while we sit around nibbling appetizers. It makes a ton though. I use only chicken breasts and shred the meat off the bones in big pieces and cut the sausages in half for easier (and more reasonable portion sized serving. The other night I minced up the left-overs and made a soup by including the baking liquid, adding broth, a couple of carrots, a potato, half a can of beans and half a can of tomatoes and some cooked barley with mushrooms (cleaning out the fridge a bit. It was FANTASTIC (but better before the barley.

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  • on November 12, 2009

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    Like most recipes, I use what I had in the frig/freezer/pantry. So I used a variation of this (using skinless/boneless chicken and chicken sausage and it was delicious, moist and satisfying! The best part of this recipe is that it is sooooo easy. I marinated it in just a few minutes as I was rushing out the door. It was a last minute thought. I came home, plopped it in a pan, added the (chicken sausage and done.

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  • on November 08, 2009

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    From all the rave reviews, I was expecting this to be outstanding. It was good, but not really any better than my other baked chicken recipes that don't take 24 hours to prepare. I did cook it at 425 for just over an hour and it wasn't overcooked at all. I also followed some of the other suggestions and cut the oil to 1/3 cup and that was plenty. I'm not sure I will make it again, but if I do, I think I will try it with cayanne pepper and see if that makes a difference in the wow factor.

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  • on November 07, 2009

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    I just watched this episode and Nigella uses 1/2 cup garlic oil, but says you could just as easy use light olive oil and throw in 3 cloves of garlic. I think I would crush the cloves before putting them in. Haven't made this yet, but the website made me give it a rating before I could post this comment, so I gave it 5 stars because I can just tell this recipe is going to deserve them. This is going in my recipe box. Can't wait to make it -- probably tomorrow. Sounds like a great Fall Sunday dinner.

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  • on September 09, 2009

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    My family loved this. Simple and easy.

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  • on June 17, 2009

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    This recipe was absolutely fantastic! Just a note, I've noticed in quite a few of the other reviews about Nigella putting a whole head of garlic in. There is no head of garlic in the chicken and sausage dish. Just the potato and garlic that she used to accompany it. lol

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  • on May 19, 2009

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    Delicious! I used the garlic cloves from the show and added a bit of orange zest which sat well with the lemon juice. I added some potatoes and used chicken breasts, so I only baked it for 45 minutes and it was perfect all the billion times I've made it since - one of our family's new favorites. Also - I only marinated the chicken for 20 minutes one time and it was still delicious. Oh, and I use chicken sausage - really good.

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  • on April 19, 2009

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    I read the other reviews, and made some changes, and will make additional when I make this again. It is very easy, and the family enjoyed it.
    I cut back on the oil, I did not use mustard (used cayenne pepper instead, and mixed the entire marinade in the mini food processer with several cloves of garlic added. I zested the lemon, squeezed the juice and added entire to marinade.
    Next time I will add some little potatoes and more garlic (maybe whole cloves.

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  • on March 30, 2009

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    I cooked this dish for our Sunday dinner. My family just loved it.
    Thanks Nigella for making me look like a good cook.

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  • on March 23, 2009

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    Great idea, but mine came out too dry. Probably my fault, but keep an eye on yours just in case...

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