Food Network
Home> Recipes> Chicken>
One-Pan Sage-and-Onion Chicken and Sausage Recipe

One-Pan Sage-and-Onion Chicken and Sausage

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (146)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 146

Showing 41-50 of 146

Sort by:

Newest

  • on November 18, 2009

    Flag

    This is a stand-by recipe for us for weekends or casual company. Everybody loves it - even my son. It's so easy to throw together in the morning, and then bake at night while we sit around nibbling appetizers. It makes a ton though. I use only chicken breasts and shred the meat off the bones in big pieces and cut the sausages in half for easier (and more reasonable portion sized serving. The other night I minced up the left-overs and made a soup by including the baking liquid, adding broth, a couple of carrots, a potato, half a can of beans and half a can of tomatoes and some cooked barley with mushrooms (cleaning out the fridge a bit. It was FANTASTIC (but better before the barley.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 12, 2009

    Flag

    Like most recipes, I use what I had in the frig/freezer/pantry. So I used a variation of this (using skinless/boneless chicken and chicken sausage and it was delicious, moist and satisfying! The best part of this recipe is that it is sooooo easy. I marinated it in just a few minutes as I was rushing out the door. It was a last minute thought. I came home, plopped it in a pan, added the (chicken sausage and done.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 08, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 07, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 09, 2009

    Flag

    My family loved this. Simple and easy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 17, 2009

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 19, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 19, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 30, 2009

    Flag

    I cooked this dish for our Sunday dinner. My family just loved it.
    Thanks Nigella for making me look like a good cook.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 23, 2009

    Flag

    Great idea, but mine came out too dry. Probably my fault, but keep an eye on yours just in case...

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 ... 15 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.