Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken, sausage and brussels sprouts dish bakes in a bed of spiced flavors and best of all, it uses a single skillet.
Note: This recipe is part of our series for Serious Eats. You can also find the recipe and many others on their site.
If there’s one single food that universally divides childhood from adulthood, it has to be the poor old Brussels sprout. If you weren’t commanded as a kid to “eat your sprouts!” you were either very lucky, or you had good family recipes and were able to learn early on that the sprout can be one of the most delicious vegetables imaginable. Our formative years had more “ugh” moments than “mmm” when it came to sprouts, so we’ve had to rethink our approach. Fortunately, it’s not hard to come up with a recipe that highlights the strengths of the smallest brassica.
For maximum depth of flavor, we like getting a browned, caramelized surface on the sprouts, while cooking it through enough to soften the inside. It helps to have some complementary elements, particularly juices from marinated meat, to add complexity to the taste. All this points towards a one-pan solution – meat and vegetables cooked together in a tray or skillet, optimizing the timing so that everything is ready at once. So that’s where this recipe came from. Our cast iron skillet is probably the most used pan in the kitchen arsenal, and we’ve probably made more variations on skillet chicken than any other recipe. Often, we cook the chicken skin-side down first to ensure it’s crisp, and then flip it for the rest of the cooking time, but this time we’ve used two tricks to get the skin browned in a single stage. First, there’s honey in the marinade, which works to brown and crisp the skin; and second, the oven is on high heat which intensifies the browning.
Combining the chicken with good quality Italian sausages gives you another set of flavors to add to the mix. We prefer a traditional pork sausage here since it will stay juicy – either hot or “sweet” is fine – you could substitute a differently spiced version, but be careful with chicken or turkey sausages as they tend to dry out much quicker than the pork variety.
If you’re using a baking tray, you’re unlikely to fill it, but with a skillet, be careful not to pile the sprouts up on each other too much – you don’t want them to steam. A generous single layer of vegetables should do it, and the chicken and sausages get nestled on top. Sizes of chicken thighs can vary widely, so check their temperature a little early if you have smaller pieces. You could remove the chicken to a warming plate if they’re ready before everything else.
You could serve this with a mashed potato side, but honestly, there’s a whole meal right there in the pan. Don’t be afraid to nibble the lemon slices – their tartness mellows as they caramelize. I’m not even going to remind you to eat your sprouts, because you won’t need to be told twice.
One-Pan Baked Chicken, Sausage and Brussels Sprouts
- 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
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 3 medium cloves garlic minced or grated
- 1 1/2 tablespoons 20ml Dijon mustard
- 1 1/2 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 hot or sweet, cut into 2-inch lengths
- 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.
14 thoughts on “One-Pan Baked Chicken, Sausage and Brussels Sprouts”
I love anything cooked in cast iron – this looks fantastic! I can’t wait to try it <3
So after I saw this on Reddit yesterday. I made it tonight for dinner. While I can’t ever make it look as good as the photos, it tasted amazing. Thank you for this recipe!!
Can this be cooked in a Dutch oven?
Hi Jen, I think you would get quite a bit of liquid if you cook this in a Dutch oven and that would likely prevent any browning. A sheet tray would be a better option if cooking everything together. You could also try cooking the chicken and sausages in the dutch oven and roast the brussels sprouts separately (so they don’t steam).
I made this yesterday with portuguese sausages, and even my 14 year old daughter cleaned her plate it was that good. What a delicious meal! Used a baking sheet as I don’t have a skillet, and it was perfect.
Will there be a lot of liquid? i saw some comments on Serious Eats that they had lots of liquid from this recipe?
Hi, we’re re-testing the recipe because some people did find they got a lot of liquid. It seems that if the chicken pieces are particularly large, the sprouts below may not get a chance to brown and steam builds up. Smaller pieces of air-chilled chicken (like Bell and Evans brand) release the least amount of water, and making sure to use a large pan (or sheet tray) is also a way to prevent the liquid.
I’ll officially revise the recipe (if needed) once the tests are done.
This is such an awesome dish!!!
The whole family enjoyed this one! I made some orzo and mixed in the pan after pulling out of the oven, which went well with the dish.
This was excellent! Recipe is easy and quick to pull together for a week night meal but it presents and tastes like you slaved for hours. Thank you for sharing!
Can I make this dish on my cook top without a lid?
There was a comment about a family that did not like sausage and what could you replace it with? I would suggest you add a squash or eggplant and then add the following spices caraway seed, sage and sometimes paprika, and fennel seed. Or just add more chicken and use those spices. The spices are often what is found in Italian sausage.