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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The night before, add the chicken and onions to a storage bag. | 2. Juice the lemon into the bag, cut it into 8 pieces, and toss all the pieces into the bag. | 3. Add the olive oil, mustard, dried sage, pepper, and Worcestershire. Squish it around to combine, and seal it up. | 4. Refrigerate overnight or up to 2 days total. | 5. Preheat the oven to 425°F. | 6. Combine the chicken and marinade with the sausages in a roasting pan, and when it has come to room temperature, place it in the oven. | 7. Cook about 75 minutes, turning the sausages halfway through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	1 -2	pieces	peeled cut	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
english mustard	2	teaspoons		-	-	-	-
sage	1	tablespoon	dried	-	-	-	-
pepper			ground	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
chicken	4		cut	-	-	-	-
sausage	12			18833.1776	35.3802	775.6439	1705.3279
sage leaf	2	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.