One Pan Sage And Onion Chicken And Sausage Food

ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE

One-Pan Sage-and-Onion Chicken and Sausage image

Provided by Nigella Lawson : Food Network

Time 13h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

Steps:

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in a 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. Turn the sausages over half way through to color them evenly.
Arrange the chicken and sausages on a large platter.

CHICKEN AND SAUSAGE WITH SAGE

Chicken and Sausage With Sage image

From Nigella Lawson. She says it was inspired by sage and onion stuffing. This recipe is easy and makes great comfort food, but the best part is the way it smells in the oven. It makes the whole house smell amazing. Sometimes I substitute chicken thigh meat with good results. This needs to marinate overnight.

Provided by JenPo

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 yellow onion, peeled and cut into 8 pieces
1/2 cup olive oil (not extra virgin)
2 teaspoons English mustard
1 tablespoon dried sage
ground pepper
1 lemon
1 tablespoon Worcestershire sauce
4 lbs chicken, cut into 10 pieces
12 banger sausages (can sub Italian sausage)
2 tablespoons chopped sage leaves

Steps:

The night before, add the chicken and onions to a storage bag.
Juice the lemon into the bag, cut it into 8 pieces, and toss all the pieces into the bag.
Add the olive oil, mustard, dried sage, pepper, and Worcestershire. Squish it around to combine, and seal it up.
Refrigerate overnight or up to 2 days total.
Preheat the oven to 425°F.
Combine the chicken and marinade with the sausages in a roasting pan, and when it has come to room temperature, place it in the oven.
Cook about 75 minutes, turning the sausages halfway through.

Nutrition Facts : Calories 914.6, Fat 75.8, SaturatedFat 20.3, Cholesterol 218.6, Sodium 870.4, Carbohydrate 4.9, Fiber 1.4, Sugar 1.1, Protein 51.8

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