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One-Pan Chicken, Sausage and Sage Bake. Photo © Quentin Bacon
© Quentin Bacon

One-Pan Chicken, Sausage and Sage Bake

  • ACTIVE: 15 MIN
  • TOTAL TIME: 1 HR 45 MIN Plus overnight marinating
  • SERVINGS: 6

Nigella Lawson, host of Food Network's Nigella Feasts, says, "I'm proud of this dish because my sound man, who was standing near me when I made the recipe on-air, went home and was able to cook it from memory that weekend. The dish is so simple. Just add one or two lemons if you like—it doesn't matter. I put sage in some days, but other days I use thyme or parsley."

  1. 1 lemon, halved
  2. 2 small onions, peeled and quartered through the root ends
  3. 1/2 cup pure olive oil
  4. 2 teaspoons dry mustard
  5. 1 tablespoon dried sage
  6. 1 tablespoon Worcestershire sauce
  7. Freshly ground pepper
  8. One 4-pound chicken, cut into 10 pieces
  9. Kosher salt
  10. 12 sweet Italian sausages
  11. 2 tablespoons chopped fresh sage
  1. Squeeze the lemon halves into a large, resealable plastic bag. Cut each lemon half into 4 pieces and add to the bag along with the onions, olive oil, mustard, dried sage and Worcestershire sauce; season with pepper. Seal the bag and squish the ingredients together until well mixed. Add the chicken pieces to the bag and coat thoroughly. Refrigerate overnight.
  2. Preheat the oven to 425°. Let the chicken stand at room temperature in the marinade for 30 minutes. Pour the contents of the bag into a large roasting pan. Turn the chicken pieces skin side up and season with salt. Arrange the sausages around the chicken and sprinkle all over with the fresh sage. Bake for 1 hour, until the chicken and sausage are browned; turn the sausages halfway through cooking. Transfer the chicken, sausages, onions and lemons to a platter, drizzle with some of the pan juices and serve.

Suggested Pairing

For this simple, one-dish meal, the up-and-coming Côtes du Roussillon region in France produces hearty, brawny wines.