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Sage Chicken & Sausage with Potatoes & Onions from Lemony Thyme

Lemony Thyme is certainly a favorite herb around here, but her sister Sage is a close second.  I love this recipe from Nigella Lawson for Sage and Onion Roasted Chicken & Sausage.  We’ve lightly adapted it to use boneless chicken breasts, turkey sausages, and we include potatoes to round out the dish.

The lemon and fresh sage combine to bring the wonderful marinade to life.  Allow the ingredients to marinade in the refrigerator overnight, or up to two days for maximum flavor.  Then bring the mixture to room temperature before roasting.  This one-pan meal is perfect for year round entertaining.  The aromas dancing through your kitchen as Sage Roasted Chicken & Sausage {with Potatoes & Onions} roast will have them gathered round the table.

Sage Chicken & Sausage with Potatoes & Onions


Sage Roasted Chicken & Sausage {with Potatoes & Onions}
Prep time
Cook time
Total time
Serves: 4
  • 2 boneless skinless chicken breasts, cut into large chunks
  • 1 large onion, cut into eighths
  • 2-3 medium potatoes, large diced
  • ½ cup olive oil
  • 2 tsp. Dijon mustard
  • 1 Tbl. dried sage
  • Freshly ground black pepper
  • 1 Tbl. Worcestershire sauce
  • 1 lemon, cut into quarters
  • 5 Jennie-O Italian Turkey sausages
  • 2 tablespoons fresh sage leaves, chopped
  • 5-6 fresh sage leave, whole
  1. Put first nine ingredients, through the lemon into a large zipper bag. Gently squeeze the lemons and work the mixture. Marinade in the refrigerator overnight or up to 2 days.
  2. Preheat oven to 425 degrees. Allow the chicken to come to room temperature in its marinade.
  3. Arrange the chicken pieces in a roasting pan 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, then cook for 45 minutes. Turn the sausages over half way through to color them evenly

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