Nigella Lawson's chicken and sausage traybake is a simple midweek dinner that tastes like sage-and-onion stuffing, and it all cooks in one pan.
What is the dish?
The recipe combines chicken, sausages, onion, mustard, sage and lemon in a single roasting tray. Nigella explains: “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.”
Commenters on the recipe call it a crowd pleaser. One person wrote: “I made this on Sunday for a big family get together and everyone loved it. A real family favourite, as with so many of the Nigella recipes. Great to do when you have lots going on but don't want to compromise on flavour.”
Ingredients and method
For the traybake, you need one large onion chopped into eighths, 125ml of olive oil, two tablespoons of English mustard, one tablespoon of dried sage, one lemon, one tablespoon of Worcestershire sauce, two kilograms of chicken jointed into ten pieces, 12 sausages, and two tablespoons of chopped fresh sage to serve.
To prepare, put the chopped and peeled onion in a ziplock freezer bag with the oil, mustard, dried sage, lemon juice, the remnants of the juiced lemon, a good grinding of pepper and Worcestershire sauce. Squish the bag to combine everything, then add the chicken. Seal the bag and refrigerate for the chicken to marinate — ideally overnight, though it can be left for up to two days.
Cooking and serving
When ready to cook, take the chicken out of the fridge but leave it in the marinade, allowing it to come to room temperature while preheating the oven to 200°C. In a deep roasting tray, arrange the chicken skin side up with the marinade, tuck the sausages around the chicken, and sprinkle with fresh sage. Roast for an hour and 15 minutes, turning the sausages halfway through cooking, then serve immediately.
