Photo: One-Pan Sage-and-Onion Chicken and Sausage Recipe
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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By Heather U.
Beverly, MA
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.
By svv17
Winnipeg
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.
By keekod
on December 28, 2012
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LOVE this recipe! Family loves this recipe! I add brussell sprouts once in awhile...
Read all 146 reviews