Nigella Lawson's one-pan chicken and sausage traybake, inspired by traditional sage-and-onion stuffing, is ready in one hour and serves as a fuss-free midweek dinner option.
The recipe, which uses a jointed chicken and sausages cooked together in one large pan, was shared by the celebrated cook. The recipe notes said: "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."
For those who prefer it, the chef suggests the chicken can readily be swapped for 10 bone-in, skin-on thigh pieces.
Ingredients and preparation
The ingredients include 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, and two tablespoons of chopped fresh sage.
To prepare, peel and cut the onion into eighths, then place it in 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. Combine everything thoroughly (the mustard requires a little extra effort to incorporate) before adding the chicken pieces. Allow to marinate in the fridge overnight, or for up to two days.
Cooking method
Heat the oven to 220C/200C, then bring the chicken to room temperature while still in its marinade. Place the chicken pieces skin-side up in a deep roasting tin, along with the marinade and all its contents, tucking the sausages in around them. Scatter the fresh sage leaves over the chicken and sausages, then place the tin in the oven to roast for 1 hour and 15 minutes. Fan ovens may cook this slightly faster, so ensure you check after one hour. Flip the sausages halfway through cooking to achieve even browning.
Once cooked, place the chicken and sausages onto a large serving platter.
Storage and tips
This recipe is not suitable for preparing ahead of time. Any leftovers must 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.
