One-Pan Chicken, Sausage, and Brussels Sprouts Recipe

  • Time:
    33 mins show details

Ingredients

  • 1 pound
    (450g) Brussels sprouts, trimmed and halved (or quartered if very large)
  • 5
    medium shallots, peeled and quartered
  • 1
    lemon, thinly sliced into rounds, seeds discarded
  • 3 tablespoons
    (45ml) extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3
    medium cloves garlic, minced or grated
  • 1½ tablespoons
    (20ml) Dijon mustard
  • 1½ tablespoons
    (20ml) honey
  • 1 tablespoon
    (15ml) Worcestershire sauce
  • 3 teaspoons
    chopped fresh rosemary needles, from about 5 sprigs
  • 4
    bone-in, skin-on chicken thighs (about 1 1/2 pounds; 680g)
  • 4
    large Italian sausages (about 1 1/2 pounds total), hot or sweet, cut into 2-inch lengths
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Preparation

  1. Position rack in lower third of oven and preheat to 450°F (230°C).

  2. 2 mins

    Combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil in a 12-inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.) Season to taste with salt and pepper and toss to coat.

  3. 1 min

    In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon (15ml) oil. Season with salt and pepper and stir to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts.

  4. 30 mins

    Roast on lower rack until Brussels sprouts are browned and tender and an instant-read thermometer inserted into coolest part of the chicken registers at least 165°F (75°C), 25 to 30 minutes. (If chicken and sausage are done before sprouts have browned enough, you can transfer the meat to a plate and let the vegetables finish in the oven; recombine before serving.) Serve.

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