One-Pan Baked Chicken, Sausage and Brussels Sprouts
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Course
Main Course, Others
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Cuisine
American, gluten-free
One-Pan Baked Chicken, Sausage and Brussels Sprouts
Description
In this recipe, trimmed and halved Brussels sprouts and quartered shallots are mixed with lemon slices, olive oil, salt, and pepper, then spread in a cast iron skillet or baking sheet. A separate mixture of garlic, Dijon mustard, honey, Worcestershire sauce, chopped rosemary, olive oil, salt, and pepper is rubbed over bone-in, skin-on chicken thighs. Italian sausage pieces are cut to size and nestled among the vegetables and chicken.
The entire pan is roasted at 450°F on the lower oven rack until the chicken registers 165°F internally, the Brussels sprouts develop a browned, caramelized exterior, and the sausages are cooked through. The dish balances sweet, tangy, and savory flavors through the honey-mustard glaze and lemon, with fresh rosemary lending an herbal note. The one-pan method minimizes cleanup and allows flavors to meld as they roast together.
The vegetables become tender with crisped edges, while chicken skin crisps up nicely. If the chicken and sausage cook faster than the vegetables brown, the meat can be removed to rest while the vegetables finish roasting. This dish can be served as a complete meal with minimal extra preparation.
Ingredients
- 1 pound Brussels sprouts 450g, trimmed and halved or quartered if very large
- 5 shallot peeled and quartered
- 1 lemon thinly sliced into rounds, seeds discarded
- 3 tablespoons extra-virgin olive oil 45ml, divided
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided, freshly ground
- 3 garlic minced or grated, cloves
- 1 1/2 tablespoons Dijon mustard 20ml
- 1 1/2 tablespoons honey 20ml
- 1 tablespoon Worcestershire sauce 15ml
- 3 teaspoons rosemary from about 5 sprigs, fresh, chopped, needles
- 4 bone-in skin-on chicken thighs (about 1 1/2 pounds; 680g)
- 4 Italian sausage hot or sweet, cut into 2-inch lengths, large
Instructions
- Position rack in lower third of oven and preheat to 450°F (232°C).
- Combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil and 1/4 teaspoon each salt and pepper in a 12-inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.)
- In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon (15ml) oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts.
- Roast on lower rack until Brussels sprouts are browned and tender and an instant-read thermometer inserted into thickest part of chicken without touching bone registers 165°F (74°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.
User Reviews
Overall Rating
5
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