Ode to Nigella 20 – One Pan Sage and Onion Chicken and Sausage

The idea of cooking sausages with chicken seemed excessive to me. But somehow it all works and is now on high rotation in this household (with leftover sausages going into sandwiches the next day and chicken into a salad for dinner the following night)

One Pan Sage and Onion Chicken and Sausage

  • 2kg chicken, cut into 10 pieces (or 10 drumsticks or thigh pieces or whatever you choose)
  • 12 chipolata sausages (she suggests anything from a traditional English sausage, to Italian or Chorizo)
  • 1 large onion, peeled and cut into eighths
  • 1 lemon, juiced and rind cut into eighths
  • 125ml olive oil
  • 1tbsp dried sage leaves
  • 1tbsp Worcestershire sauce
  • 2tsp English mustard
  • cracked pepper
  • 2tbsp fresh sage leaves
  1. put all the marinade ingredients in a large snap-lock bag and squidge everything together (I love this Nigella tip as it cuts down on washing up and lets your really mush the marinade into the meat)
  2. add the chicken and really mush the marinade and chicken together and marinate for as long as you have or up to two days
  3. Preheat oven to 220C
  4. All chicken to come to room temperature in the marinade
  5. Arrange chicken pieces in a roasting tin, skin side up, with the marinade, and tuck the sausages in around them
  6. Sprinkle over the fresh sage leaves and cook for 1hour and 15 minutes, turning the sausages halfway through to colour them evenly.

Delicious with a crisp green salad or potatoes dauphinois