One Pan Sage and Onion Chicken and Sausage
by Nigella. Featured in FEASTIntroduction
I took it into my head one day that I wanted to marinate and cook some chicken with the flavours of a traditional sage-and-onion stuffing. So onion, mustard, sage and lemon infuse the jointed bird, and sausages are cooked alongside the pieces in one big pan. I started off with English butcher's sausages but this works just as well with Italian sausages (no bread, so good for carb-avoiders) and also, though taking on a different character, with spicy Spanish chorizo.
You can easily substitute the jointed chicken with 10 thigh pieces, bone in and skin on.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I took it into my head one day that I wanted to marinate and cook some chicken with the flavours of a traditional sage-and-onion stuffing. So onion, mustard, sage and lemon infuse the jointed bird, and sausages are cooked alongside the pieces in one big pan. I started off with English butcher's sausages but this works just as well with Italian sausages (no bread, so good for carb-avoiders) and also, though taking on a different character, with spicy Spanish chorizo.
You can easily substitute the jointed chicken with 10 thigh pieces, bone in and skin on.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 1 large onion
- 125 millilitres olive oil
- 2 teaspoons English mustard (from a jar)
- 1 tablespoon dried sage
- pepper
- 1 lemon
- 1 tablespoon Worcestershire sauce
- 2 kilograms chicken (jointed into 10 pieces)
- 12 sausages
- 2 tablespoons chopped fresh sage (or chives or watercress to serve)
- 1 large onion
- ½ cup olive oil
- 2 teaspoons English mustard (from a jar)
- 1 tablespoon dried sage
- pepper
- 1 lemon
- 1 tablespoon Worcestershire sauce
- 4 pounds chicken (jointed into 10 pieces)
- 12 sausages
- 2 tablespoons chopped fresh sage (or chives or watercress to serve)
Method
- Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, the lemon juice, the squeezed-out husks cut into eighths, and the Worcestershire sauce. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinate in the fridge overnight, or for up to two days.
- Preheat the oven to gas mark 7/220°C/200°C Fan/425ºF. Allow the chicken to come to room temperature in its marinade.
- Arrange the chicken pieces in a deep roasting tin, skin-side up, with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes — though note that fans ovens may cook this more quickly, so do check after 1 hour. Turn the sausages over halfway through to colour them evenly.
- Arrange the chicken and sausages on a large platter.
- Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, the lemon juice, the squeezed-out husks cut into eighths, and the Worcestershire sauce. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinate in the fridge overnight, or for up to two days.
- Preheat the oven to gas mark 7/220°C/200°C Fan/425ºF. Allow the chicken to come to room temperature in its marinade.
- Arrange the chicken pieces in a deep roasting tin, skin-side up, with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes — though note that fans ovens may cook this more quickly, so do check after 1 hour. Turn the sausages over halfway through to colour them evenly.
- Arrange the chicken and sausages on a large platter.
Additional Information
NOTE: it is advisable to use a deep (high-sided) roasting tin, rather than a shallow one, as this will let the chicken and sausages cook through without catching so quickly.
MAKE AHEAD / STORE:
It is not advisable to make ahead. Leftovers should be covered and refrigerated as soon as possible and within 2 hours of cooking. Will keep in the fridge for up to 3 days. Eat cold.
NOTE: it is advisable to use a deep (high-sided) roasting tin, rather than a shallow one, as this will let the chicken and sausages cook through without catching so quickly.
MAKE AHEAD / STORE:
It is not advisable to make ahead. Leftovers should be covered and refrigerated as soon as possible and within 2 hours of cooking. Will keep in the fridge for up to 3 days. Eat cold.
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Show more commentsLove making two batches at a time - one to cook right away and one to toss in a freezer bag (without the fresh sage) as an easy defrost & cook meal later!
I've made this recipe many times before and I love it it's scrumptious! I added mushrooms cooked in butter, crispy bacon, pieces and it was fantastic. Many thanks Nigella for sharing this delicious tray bake it's a winner - once again many thanks for sharing it's incredible!
Did not have a lemon so used an orange and it was perfect. Great recipe, thank you
Great easy recipe! I make this all the time, but instead add the fresh sage to the marinade, use only bone-in chicken thighs and mild Italian sausage, add frozen peas at the end and serve over couscous.
hennef7 thanks for telling what the husk was...had to pull it out of the veg trimmings to add them into the recipe. This is in the oven as I type and smelling terrific. Can't wait to taste it! Made another pan of potatoes, carrots, onions and peeled apples with only oil, salt and pepper with a blip of fresh sage for our side. Mmmmmm...
I've made this a few times (for the in-laws as well) and it always comes out great. I made it with roasted potatoes, or just on it's own and it's always delicious. Best part are the onions. They are so sweet! I usually keep the marinade amounts the same and use bone-in, skin on chicken thighs 5 at a time. So easy and comforting, especially in the winter.
I used pork chops and marinaded them overnight. They were delicious and can see them as becoming a family favourite.
I made this on Sunday for a big family get together and everyone loved it. A real family fav as with so many of the Nigella recipes :) Great to do when you have lots going on but don't want to compromise on flavour etc..
I believe the "husk" she refers to is the lemon rind....
My "fairy god children" (and the adults) LOVED this recipe. The kids like to 'rate' their dinners by clapping, anything from a single solitary (sad) clap to a standing ovation; the 7yr old boy clapped furiously and asked me to make the same dish the next time he came around for dinner! I made some small changes like halving the chicken but adding potatoes and some button mushrooms, and it was still absolutely delicious! I used pork chipolatas as the sausage, which complimented the other ingredients perfectly. I also covered the dish for the 30-40 mins of cooking time, had I not done this I imagine it would've turned out a little dry. Wonderful easy, tasty recipe! P.S. Not sure what 'husk' the receipe referred to when instructing to 'squeeze out', but whatever it was I didn't have it and it made no difference.