Nigella Lawson has unveiled countless recipes during her career, encompassing both sweet and savoury dishes. However, for speedy and straightforward dinners, the chef offers numerous traybake options to select from.
These include her potato-and-pepper bake alongside this chicken-and-sausage one-pan dish. The recipe notes explained: “I took it into my head one day that I wanted to marinate and cook some chicken with the flavours of a traditional sage-and-onion stuffing. So onion, mustard, sage and lemon infuse the jointed bird, and sausages are cooked alongside the pieces in one big pan.”
According to the chef, the chicken can be readily swapped with 10 bone-in, skin-on thigh pieces, reports the Express.
Ingredients:
- One large onion
- 125ml olive oil
- Two teaspoons of English mustard
- One tablespoon of dried sage
- Pepper
- One lemon
- One tablespoon of Worcestershire sauce
- Two kilograms of chicken, jointed into 10 pieces
- 12 sausages
- Two tablespoons of chopped fresh sage
Method:
Peel and slice the onion into eighths, then place into a freezer bag along with the oil, mustard, dried sage, a generous grinding of pepper, the lemon juice, the squeezed-out husks cut into eighths, and the Worcestershire sauce.
Squidge everything together to combine (the mustard requires assistance mixing), then add the chicken pieces. Allow to marinate in the fridge overnight, or for up to two days.
Preheat the oven to 220C/200C, then allow the chicken to reach room temperature in its marinade.
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Arrange the chicken pieces in a deep roasting tin, skin-side up, along with the marinade, including all the bits and pieces, and tuck the sausages around them.
Scatter the fresh sage leaves over the chicken and sausages, then place the tin in the oven to cook for 1 hour and 15 minutes. Fan ovens may cook this slightly faster, so ensure you check after one hour.
Rotate the sausages midway through cooking to achieve even browning.
Place the chicken and sausages on a large serving platter. This recipe is not recommended for advanced preparation. Any leftovers should be covered and refrigerated promptly, ideally within two hours of cooking.
Additionally, Nigella advises cooks to use a high-sided roasting tin for this dish rather than a shallow one, as it allows the chicken and sausages to cook more evenly.
