One-Pan Baked Chicken, Sausage and Brussels Sprouts
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Serves: Serves 4
This crispy chicken, sausage and brussels sprouts dish bakes in a bed of spiced flavors and best of all, it uses a single skillet.
  • 1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if very large)
  • 5 shallots, peeled and quartered
  • 1 lemon, thinly sliced into rounds, seeds discarded
  • 3 tablespoons (45ml) extra-virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 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 1½ pounds; 680g)
  • 4 large Italian sausages, hot or sweet, cut into 2-inch lengths
  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 ¼ 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, ½ teaspoon salt, and ¼ 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.
Recipe by Nerds with Knives at