Tasty Tuesday: One-Pan Chicken and Sausage

This tasty one pan dish came to be thanks to The Food Network’s Nigella Lawson while I was googling one pan chicken recipes. I love the fact that I only have to make one pan dirty and it can be prepared the day before.

The original recipe called for a whole chicken cut into pieces, but I honestly don’t have the patience to deconstruct a whole chicken because I don’t know how to do it properly. I choose to use boneless, skinless chicken thighs instead. You can use bone in chicken thighs with the skin if you choose, boneless and skinless is just my preference. You can also use breast meat but you do run the risk of the meat drying out so I don’t recommend it. Dark meat is so much better for this recipe because it’s more moist and has more flavor on its own.  I also added additional lemon juice to the recipe instead of squeezing the juice from my whole lemon.  I prefer to keep my lemon wedges intact when I spread them over the dish.

This dish is so full of flavor and it goes well with just about any side dish. I particularly enjoy it with jasmine rice or roasted baby potatoes and I like to add a bright vegetable dish such as sautéed bell peppers or garlic roasted Brussels sprouts.

Adapted from Nigella Lawson’s recipe
Source:
https://www.foodnetwork.com/recipes/nigella-lawson/one-pan-sage-and-onion-chicken-and-sausage-recipe-1917236

Ingredients:

1 large onion
1/3 cup olive oil
2 teaspoons Dijon mustard
1 tablespoon dried sage
Freshly ground black pepper
3 tablespoons Worcestershire sauce
3 tablespoons lemon juice
1 lemon
2 lbs boneless, skinless chicken thighs
3 Italian sausages, cut into 4-6 pieces
2 tablespoons fresh sage leaves, chopped

Peel and cut the onion into large pieces and add to a freezer bag. Add the olive oil, Dijon mustard, dried sage, a good grinding of pepper, lemon juice and Worcestershire sauce. Mix the ingredients then add the chicken thighs massaging the chicken as you mix. Don’t add the sausage, whole lemon or fresh sage at this point. Let marinade in the refrigerator for a few hours or overnight.

After marinating, remove from refrigerator and allow the chicken and marinade to come to room temperature (about an hour).

Preheat the oven to 425 degrees F.  Arrange the chicken in a roasting pan and tuck the sausages around it. Sprinkle the fresh sage leaves over the chicken and sausages. Cut lemon into wedges and spread evenly over the dish.

Cook in oven for one hour and 15 minutes turning the sausages over half way through.

Serve with your favorite side dish.

Note – My grocery store was out of fresh sage when I made it this time which is why you will probably notice there was no fresh sage on the dish.

Enjoy xo



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