One-Pan Sage-and-Onion Chicken and Sausage

November 25, 2009

For the next month, The Geese at The Goose will cover a recipe or two a week that use one of the 4 ingredients, Parsley, Sage, Rosemary and Thyme. We invited customers to send their favorites, especially if the recipe is simple and a family favorite! We will try to have pictures for you of the finished dish, but sometimes the light isn’t right, or the family doesn’t wait for someone to find the camera! This weeks recipe comes from customer, Kriss Eckenrode. Thank-you Kriss!


  • 1 large onion or 2 small onions
  • 1/2 cup olive oil (not extra-virgin)
  • 2 teaspoons English mustard
  • 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. Rub 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.

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.

Arrange the chicken and sausages on a large platter.


-The Geese at The Goose


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