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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 21-30 of 146

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  • on January 10, 2011

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    This has to be the top recipe for a reason! Nigella's such a comfort-food artist and this is absolutely delicious if you manage to get the right sausages. Hard to find a good sausage - I imagine it's probably easier in the UK or France than Australia where we have lots of average ones!

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  • on November 14, 2010

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    Excellent recipe and very easy! It was hit at the dinner party I had last night. I used chicken apple sausage to give it some sweetness. My kitchen still smells like wonderful sage!

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  • on November 06, 2010

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    This is a fantastic recipe for feeding a group, delicious and easy. I love the lemon and sage flavor. Try it and it will become a favorite!

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  • on October 31, 2010

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    I have been making this recipe for a couple of years now ever since I first saw Nigella make it and it is ALWAYS a hit. So easy and great for a dinner party since you can do all the prep ahead of time and just throw it in the oven and hour or so before you want to eat and you can get out of the kitchen and enjoy your company! And I always make the potato recipe that she made along with this dish on the same episode.

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  • on October 27, 2010

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    So good, So easy.

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  • on October 20, 2010

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    Delicious, easy, family favorite!! This has become one of my favorite go-to weeknight meals. Even my picky son adores it. I love the sage flavor. It reminds me of my sweet grandmother's Thanksgiving dressing. I prefer sliced smoked beef sausage to Italian sausage and use chicken thighs instead of a cut-up chicken. I save the delicious juices that cook out of this dish and use them for the liquid the next time I cook rice.

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  • on September 19, 2010

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    I agree if you use chicken legs that you'll have to cut down on the time. I stopped around 50-60 mins and used a meat thermometer. Once it started going rapidly up to 170 degrees, I took it out of the oven and plated it right away.

    With that said, it was a quick no fuss recipe. Flavors were great!

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  • on September 08, 2010

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    My family is soooo busy and I must have a meal ready for them by 8:00 PM each week night. I was able to put this in on time bake, go about my business and have a scrumptious meal ready for a bunch of hungry athletes! Thank you sooooo much!

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  • on August 24, 2010

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    Larry and I loved this recipe, but I found that it was better the second time I made it with skinless chicken thighs, as the chicken fat was a bit overwhelming with the skin on. I also used thyme sprigs instead of sage, and two lemons instead of only one. I also added a few carrots to the roasting pan. We served it with organic spaghetti tossed with only butter, salt, pepper, and Parmesan. The result was fabulous.

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  • on July 26, 2010

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    I LOVE this recipe. I just amp it up a bit. I use:

    4 cloves of garlic
    3 tsp of Coleman's English mustard
    2 tbs of Worcestershire sauce
    2 lemons

    And instead of the sage I use fresh rosemary - two tbs in marinade - two more when baking.

    I bake it covered at 375 for 40 min. I turn the sausage and bake it uncovered for another 40 min at 425.

    FABULOUS!!! Enjoy

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