One-Pan Chicken, Sausage, and Brussels Sprouts Recipe

One-Pan Chicken, Sausage, and Brussels Sprouts Recipe

from seriouseats.com
Dinner
35 min
1219 kcal / serving

Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken and sausage dish bakes in a single skillet on a bed of Brussels sprouts until everything is deeply browned and delicious. A rub for the chicken, made from mustard, honey, and rosemary, adds even more layers of flavor.

Ingredients

  • 1 poundbrussels sprouts, trimmed and halved (or quartered if very large)
  • 5 mediumshallots, peeled and quartered
  • 1lemon, thinly sliced into rounds, seeds discarded
  • 3 tablespoonsextra-virgin olive oil, divided
  • kosher salt and freshly ground black pepper
  • 3 mediumcloves garlic, minced or grated
  • 1 ½ tablespoonsdijon mustard
  • 1 ½ tablespoonshoney
  • 1 tablespoonworcestershire sauce
  • 3 teaspoonschopped fresh rosemary needles (from about 5 sprigs)
  • 4bone-in, skin-on chicken thighs (about 1 1/2 pounds; 680g)
  • 4 largeitalian sausages (about 1 1/2 pounds total), hot or sweet, cut into 2-inch lengths

Directions

  1. 1

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

  2. 2

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

  3. 3

    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. 4

    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 (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.