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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." Amazing Chicken Recipes

March 2007

Gallery

Credit: © Quentin Bacon

Recipe Summary

active:
15 mins
total:
1 hr 45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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