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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 31-40 of 146

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  • on July 26, 2010

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    Nice and easy and it feeds all of us including two toddlers. I would recon=mmend trimming back on the chicken skin otherwise it tends to end up swimming in juice/fat. Such a tasty, hearty, comfort food dish :

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  • on May 23, 2010

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    I have made this several times. One of my husbands favorites. I have tweaked it a little over time. I use chicken drumsticks and bratwursts.
    A GREAT recipe. LOVE IT.

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  • on March 11, 2010

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    I've made this recipe over and over again and it's a big hit!! I use boneless chicken breasts and cook it slightly less than recipe calls for and it comes out nice and juicy.

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  • on February 19, 2010

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    I made this recipe last night and was really amazed how great it was. I forgot to marinate the night before and only had five hours for the chicken to marinate, but it was still delicious. Since it is must my husband and me I only used two sweet Italian sausages, but I made each sausage into three pieces. This is a wonderful recipe. My husband kept raving about it all night.

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  • on January 29, 2010

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    This is a wonderful and delicious dish and has become a family favorite
    My wife and I have made this dish many times and recommend this
    Dish to anyone looking for comforting, decadent and delicious dinner
    We like to marinade the day before. An absolute delight
    J & L Baker
    Lodi, CA

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  • on January 11, 2010

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    I baked this in the oven the first time I made it, but this time I used my slow cooker. Because it was in the slow cooker, and after reading reviews about it getting greasy, I cut the oil down a bit and then did NOT use the marinade in the crockpot. Instead, I removed the chiicken from the marinade, added the sausage (could have been browned, but was fine w/out it, and added 1/2 c. white wine (chicken broth would also work here. I cooked it on low for 8 hrs., and it was moist and delicious. The chicken was falling off the bones it was so tender. I'm definitely making it this way again, as I rarely have 1+ to wait while dinner cooks.

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  • on December 26, 2009

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    I have made this recipe several times and love it. The first time I made it, it came out dry so the scond time I covered the roasting pan with foil for the first half of the cooking time and then removed it to finish cooking. It came out perfect. I add fingerling potatos tossed in olive oil and Herbes de Provence to the pan before cooking.

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  • on December 15, 2009

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    I followed the recipe almost exactly. I used garlic oil (as does Nigella in the show but cut it to 3 tablespoons. I used all chicken legs and recommend if you do - to cut your cook time back as mine came out a little dry but not too bad. This recipe is super easy and was a dream to just come home and throw in the oven. Yummy - highly recommended.

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  • on November 28, 2009

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    so easy. I used what I had in the freezer chicken leg quarters and duck sausage. Used half the olive oil, added 4 cloves of minced garlic for marinade and cooked only 55 minutes. So moist and flavorful, since I used all dark meat and duck there was quite a bit of grease so I removed immediately from the roast pan and put on a serving dish after cooking. I thought all the sage would over power but it was great and the lemon gives this dish a fresh flavor. Served with a simple salad. absolutely loved this dish!

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  • on November 19, 2009

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    This was great. I followed the suggestion from the show to use chicken thighs instead of a whole chicken and twisted six Italian sausages into 12 mini sausages which is how they looked on TV. Absolutely delicious. My picky kids gobbled everything up.

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