Best baked Chicken recipe ever!

navalgazer · 07-03-2008, 02:04 PM

One-Pan Sage-and-Onion Chicken and Sausage
(from Nigella Lawson)

1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin) (I used barely 1/4)
2 teaspoons English mustard (I just used Dijon)
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days. (Works with just 2-4 hours in fridge)

Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.

Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.

I made this last night with chili rice and it was awesome no over powering taste, moist and tender, best chicken on the bone recipe I have ever made (that includes BBQ) - you must try this, if you don't like you don't like but definitely try it.

You could make this without the sausage as well.

T-Cake · 07-04-2008, 05:36 PM

I'm bookmarking this!!! Yum!!! Think I could do this with chicken breast if I don't want dark meat chicken (or the sausage for that matter)?

navalgazer · 07-04-2008, 11:02 PM

Quote:

Originally Posted by T-Cake

I'm bookmarking this!!! Yum!!! Think I could do this with chicken breast if I don't want dark meat chicken (or the sausage for that matter)?

i think it's fine with just boobs.
i'm going to try it with boobs off the bone next week

bigleemurali · 07-05-2008, 01:44 AM

nice recipe

Auzzie · 07-05-2008, 06:37 AM

Quote:

Originally Posted by T-Cake

I'm bookmarking this!!! Yum!!! Think I could do this with chicken breast if I don't want dark meat chicken (or the sausage for that matter)?

Dito lol will be buying the ingredients tomorrow

T-Cake · 07-05-2008, 01:19 PM

Word to the wise: If you bake chicken breasts only -- bake at 400 degrees, 25 minutes, then check it for doneness. It may need 5 more minutes, but it may not. The cooking temp and time listed in the original recipe will be too high and too long for un-boned chicken, especially white meat. If you use chicken breast cutlets and not chicken breasts, cooking time should be 400 for 20 minutes because of the thinner cut.

So if you're cooking chicken breast and sausage together, you'll have to take the chicken out at some point and finish the sausage alone. I'd hate to see someone overcook and ruin a great meal.

MartyMcFly · 09-27-2008, 05:11 AM

Have to try this one.

07-03-2008, 02:04 PM	#1 (permalink)
navalgazer velvett v 2.1 Join Date: Feb 2003 Location: nā'vəl-gā'zĭng Posts: 825 Rep Power: 75305	Best baked Chicken recipe ever! One-Pan Sage-and-Onion Chicken and Sausage (from Nigella Lawson) 1 large onion or 2 small onions 1/2 cup olive oil (not extra-virgin) (I used barely 1/4) 2 teaspoons English mustard (I just used Dijon) 1 tablespoon dried sage Freshly ground black pepper 1 tablespoon Worcestershire sauce 1 lemon 1 (4-pound) chicken, jointed into 10 pieces 12 sausages 2 tablespoons fresh sage leaves, chopped Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days. (Works with just 2-4 hours in fridge) Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade. Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly. I made this last night with chili rice and it was awesome no over powering taste, moist and tender, best chicken on the bone recipe I have ever made (that includes BBQ) - you must try this, if you don't like you don't like but definitely try it. You could make this without the sausage as well. __________________ . . . . When you understand that what most people really, really want is simply to feel good about themselves, and when you realize that with just a few well-chosen words you can help virtually anyone on the planet instantly achieve this, you begin to realize just how simple life is, and how powerful you are. Last edited by navalgazer; 07-03-2008 at 02:22 PM..

07-04-2008, 05:36 PM	#2 (permalink)
T-Cake Mrs. Ulter-elect Join Date: Feb 2006 Location: Cloud 9 Posts: 5,542 Rep Power: 259383	I'm bookmarking this!!! Yum!!! Think I could do this with chicken breast if I don't want dark meat chicken (or the sausage for that matter)? __________________ "T-Cake's Mini Fresh Training Log" T-Cake's Story & Photo Progression "Success seems to be largely a matter of hanging on after other have let go." -- William Feather "If you have no goals you will be bored: you will be unhappy because you are empty." -- Alfred A. Montapert "The ultimate goal is victory, and if you refuse to work as hard as you possibly can toward that aim, or if you do anything that keeps you from achieving that goal, then you are just cheating yourself." -- Don Shula

07-05-2008, 01:44 AM	#4 (permalink)
bigleemurali BigLee Join Date: Mar 2008 Location: Chennai,India Posts: 164 Rep Power: 10869	nice recipe __________________ Cheers, Biglee The greater danger for most of the people is not that our aim is too high and we miss it, but that it is too low and we reach it... http://biglee-murali.blogspot.com http://workouttube.blogspot.com

07-05-2008, 01:19 PM	#6 (permalink)
T-Cake Mrs. Ulter-elect Join Date: Feb 2006 Location: Cloud 9 Posts: 5,542 Rep Power: 259383	Word to the wise: If you bake chicken breasts only -- bake at 400 degrees, 25 minutes, then check it for doneness. It may need 5 more minutes, but it may not. The cooking temp and time listed in the original recipe will be too high and too long for un-boned chicken, especially white meat. If you use chicken breast cutlets and not chicken breasts, cooking time should be 400 for 20 minutes because of the thinner cut. So if you're cooking chicken breast and sausage together, you'll have to take the chicken out at some point and finish the sausage alone. I'd hate to see someone overcook and ruin a great meal. __________________ "T-Cake's Mini Fresh Training Log" T-Cake's Story & Photo Progression "Success seems to be largely a matter of hanging on after other have let go." -- William Feather "If you have no goals you will be bored: you will be unhappy because you are empty." -- Alfred A. Montapert "The ultimate goal is victory, and if you refuse to work as hard as you possibly can toward that aim, or if you do anything that keeps you from achieving that goal, then you are just cheating yourself." -- Don Shula

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09-27-2008, 05:11 AM	#7 (permalink)
MartyMcFly AF Member Join Date: Sep 2008 Posts: 19 Rep Power: 1841	Have to try this one.

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