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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 81-90 of 146

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  • on June 13, 2007

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    I have made this dish on two occasions. I really love the taste of this dish. It is easy to make. The only thing is seeing all of the fat the next day when you take it out to eat the leftovers.

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  • on June 12, 2007

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    I've made this several times and everyone raves about it. I love that I can just throw everything in a pan.

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  • on May 31, 2007

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    So juicy and tender and very easy to make! It looks so impressive to company, and the leftovers are terrific. I have made it several times and it's a hit each time.

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  • on April 22, 2007

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    This dish was fantastic! I admit I was a little concerned that the oven temp was high but everthing turned out perfect. I will add at least 1 more onion next time because they added just the right flavor to each bite. I also added 4 cloves of garlic.

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  • on April 19, 2007

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    Since this episode aired, I bet I've made this five times. The English mustard makes all the difference in the world - adds lots of flavor. In fact, if you don't use it, I would'nt even make it.

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  • on March 14, 2007

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    I made this dish numerous times. Not difficult to make and a wonderful change from your ordinary meat and potato dish.

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  • on March 13, 2007

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    We have made this several times now and it is a hit every time. Important to use good quality sausages (we generally use 1/2 mild and 1/2 hot italian sausage. Also, we generally use thighs, breasts and legs that we buy in family packs. Most important, use a meat thermometer -- in our oven, at 425, this cooks in 45 minutes. You need the high heat to brown the meat, but no way does this need 1 hour and 15 minutes or it will be inedible.

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  • on March 04, 2007

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    My family likes boneess, skinless chicken breasts, and I think this dish lends itself to bone in, skin on chicken. I found the chicken breasts dry, and think the skin and bone would have made them moister. However, the baked/roasted Italian sausage was delicious!

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  • on February 18, 2007

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    This dish was so greasy, oily, fatty, it was hard to get passed it. All that fat...it was really bad for us. The chicken was so slimey. Lot's of folks like lots of fat but for me it was way too much and it interfered with the dish. Next time...don't pour the marinade with the 1.5 cup of oil into the pan....just arrange the chicken and sausage...cook for 45 min instead of the 90 and you'll be happy. Not a healthy or appetizing dish whatsoever.

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  • on February 11, 2007

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    I just made this recipe 2 days ago....It was fantastic and easy. I wasnt even able to marinate overnight just a few hours and it still was great. I cant wait to try it again with longer time. My husband said to make sure I add this to my file. Only changes, I cut the oil back some and added couple cloves of garlic and a pinch of salt...I was a little worried about how much sage, but was pleasantly surprised...Will try more of her recipes!!!!!!

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