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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

Showing 121-130 of 146

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  • on November 11, 2006

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    Add fresh garlic - do not use the lemon rinds - the rinds tend to leave a bitter taste if you want to eat this the next day. Otherwise, a perfectly easy and delicious recipe for a crowd.

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  • on November 11, 2006

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    This is the first time I have made one of Nigella's recipes. I used only chicken thighs and turkey sweet Italian sausage. I marinated it for over 24 hours. I was concerned about the 425 degree temp., but it was fine. The skin on the chicken was dark brown and delicious. It might be done in l hour, just be sure to check it. I cannot imagine how one reviewer said it was too much lemon. Next time I think I will add garlic. My husband loved it.

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  • on November 06, 2006

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    This dish was SO good. My boyfriend and I were saying hmm hmm hmm the whole way through it. I took a tip from another review and added garlic to the marinade. I just smashed them real good with a knife instead of chopping. Super super simple, you just have to plan in advance. It's a keeper!

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  • on November 06, 2006

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    This recipe was wonderful and so easy to make. Instead of cutting up a whole chicken I bought a package of chicken thighs and a package of drumsticks. I also used hot italian sausage. All the flavors meld together to create a very pleasing aromatic dish. I paired this with some roasted asparagus and an arugula salad. The crowd I fed was very impressed with my culinary skills...little did they know just how easy and foolproof this was! ;

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  • on November 01, 2006

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    I made the entire menu tonight. It was amazingly simple and sooooo good. I don't mind cooking complicated and detailed meals, but gosh it's great to have an easy meal that tastes so amazing. I love Nigela. Every Halloween, I make her recipe for Pork and Apple Hot Pot (as published in the NY Times a few years back. Her recipes are always full of complex flavors and easy to make. How does she do that? Thanks Nigela....keep them coming!

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  • on October 30, 2006

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    This recipe was so easy and delicious. Marinating the chicken overnight really enhances the flavoring. I added a garlic bulb cut in half for added aroma (and used the baked garlic as a spread for bread. Although I thought the oven temperature seemed really high, it came out great! It's a wonderfully easy entertaining meal.

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  • on October 30, 2006

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    By preparing most of this recipie before hand, it made the day of acutally cooking it much more relaxing. My family loved this so much, I will encourporate this into our regular meals. I also made the potatoes, petit pois and honey bee cake. Everything turned out lovely!

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  • on October 29, 2006

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    Thought I had sage when I started on this recipe but I didn't so I used dried tarragon and fennel seed and did not add any herb when I baked. It was still really good and will try again next time with the sage. I've used chicken and sausage combo in other dishes and it works well together.

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  • on October 28, 2006

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    I loved it and doing it days ahead help me a bunch. It keeps very well.

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  • on October 27, 2006

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    Up until gumbo or jambalaya, I never thought chicken and sausage could go together so well! Unbelievable flavor...with the mustard, sage, and all! Hubby loved it! Begged for more...Hallelujeh! Thanks, Nigella! Who said the English couldn't cook!

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