Chicken and Sausage With Sage
- Ready In:
- 1hr 20mins
- 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
- 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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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.
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!
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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.