For a dinner that is low on effort & big on flavor, my succulent chicken & sausage bake is real crowd pleaser! It really doesn’t get simpler than this. I’ve used Italian sausages flavoured with fennel & sage,  hence the use of sage at the end but you can really use any sausages you want: pork bangers & parsley, lamb sausages and rosemary, chourico and coriander…anything you want really! This dish is simple & delicious and your family & friends are going to love it!


  • 8 chicken thighs, skin on, bone in
  • 500g good quality sausages, halved
  • 1 onion peeled & quartered
  • Half a head of garlic (sliced horizontaly)
  • A small handful of chopped herbs
  • Salt & pepper


  1. To a large pan, add the chicken & sausages
  2. Add a good glug of olive oil , the onion onion, and garlic (cut side down)
  3. Season sparingly as the sausages are already seasoned
  4. Toss all the ingredients together making sure everything is well coated with olive oil. Bake for 1 hour & 15 minutes, turning the chicken & sausages occasionally
  5. Just before serving, sprinkle the bake with chopped, soft herbs & serve with steamed veg & roast potatoes