Recipes Dinner Poultry Dishes Chicken Main Course One-Pan Chicken, Sausage and Sage Bake 4.0 (665) 3 Reviews 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 By Nigella Lawson Nigella Lawson British television personality Nigella Lawson is known worldwide for her popular cooking shows such as Nigella Express and Simpy Nigella, as well as for judging food competition shows like Iron Chef America, MasterChef Australia, and The Taste. She has written almost a dozen bestselling cookbooks, including How to Eat and Nigella Bites. Aside from her apparent on-camera charisma, Lawson is famous for her wry humor and practical, unfussy approach to cooking. Food & Wine's Editorial Guidelines Updated on September 13, 2016 Rate PRINT Share Photo: © Quentin Bacon Active Time: 15 mins Total Time: 1 hr 45 mins Yield: 6 Ingredients 1 lemon, halved 2 small onions, peeled and quartered through the root ends 1/2 cup pure olive oil 2 teaspoons dry mustard 1 tablespoon dried sage 1 tablespoon Worcestershire sauce Freshly ground pepper One 4-pound chicken, cut into 10 pieces Kosher salt 12 sweet Italian sausages 2 tablespoons chopped fresh sage Directions 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. 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. Originally appeared: March 2007 Rate It Print