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One-Pan Baked Chicken, Sausage and Brussels Sprouts
5 from 36 votes

One-Pan Baked Chicken, Sausage and Brussels Sprouts

This One-Pan Baked Chicken, Sausage and Brussels Sprouts dish combines bone-in chicken thighs and Italian sausage with tender roasted Brussels sprouts, shallots, and lemon slices. The chicken is rubbed with a savory paste made of garlic, Dijon mustard, honey, Worcestershire sauce, rosemary, and olive oil. Roasting at high heat caramelizes the vegetables while cooking the meat to juicy perfection.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Main Course, Others
Cuisine: American, gluten-free

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

    Cup of Yum
  1. Position rack in lower third of oven and preheat to 450°F (232°C).
  2. 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.)
  3. 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.
  4. 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.