One-Pan Sage-and-Onion Chicken and Sausage

Recipe courtesy Nigella Lawson

Show: Nigella FeastsEpisode: Weekend Wonders

Rated: 5 stars out of 5Rate itRead users' reviews (123)

RECIPE
COMMENTS & REVIEWS(123)

Cook Time:
1 hr 15 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: 12 hr 0 min
Cook: 1 hr 15 min
Total:: 13 hr 30 min

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Ingredients

1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

Directions

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.

Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.

Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.

Arrange the chicken and sausages on a large platter.

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Comments & Reviews

recipe One-Pan Sage-and-Onion Chicken and Sausage
Aime San Diego, CA 11-08-2009
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I was expecting more
Rated: 4 stars out of 5

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.Read more
recipe One-Pan Sage-and-Onion Chicken and Sausage
Florence Charlotte, NC 11-07-2009
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The garlic dilemma
Rated: 5 stars out of 5

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.Read more
recipe One-Pan Sage-and-Onion Chicken and Sausage
Gail Metuchen, NJ 09-09-2009
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Easy.
Rated: 5 stars out of 5

My family loved this. Simple and easy.
recipe One-Pan Sage-and-Onion Chicken and Sausage
Irene summerland, BC 06-17-2009
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Delicious Recipe
Rated: 5 stars out of 5

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 Read more
recipe One-Pan Sage-and-Onion Chicken and Sausage
Meghann Chicago, IL 05-19-2009
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Enormously delicious!!
Rated: 5 stars out of 5

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. Read more
recipe One-Pan Sage-and-Onion Chicken and Sausage
Karen Levittown, PA 04-19-2009
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Will make again
Rated: 4 stars out of 5

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). Read more