Chicken and Sausage With Sage

"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."
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Ready In:
1hr 20mins




  • 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.

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  1. Wonderful! Full of flavor, and a snap to throw together the night before. I will leave out the sausages last time, as we preferred the chicken. It was just too good. Thanks!
  2. An excellent dish that is full of flavor. This caught my eye on TV, and I knew I had to try it. I used boneless, skinless chicken thighs and marinated overnight. I subbed mild Italian sausage and actually used poultry seasoning for the dried sage (still used fresh sage, though) and was very pleased with the results. I served this dish with Recipe #284731 for a really great dinner. Thanks so much for posting. I will make this again.
  3. Outstanding! I found this recipe in her book "Feast" and had to try it. I used chicken thighs with andouille sausage, for a little bit of heat. I marinated the chicken for two days and followed the recipe to the word. This is so easy, crispy, flavorful, aromatic, and so very delicious! In fact, a caterer friend of mine tried a piece of chicken and immediately demanded the recipe. This is a ten star recipe, by far!


I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice. Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.
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