One-Pan Baked Chicken, Sausage and Brussels Sprouts
All cooked in a single skillet, our crispy-skinned chicken is coated with a savory garlicky glaze, and then baked with sausage and brussels sprouts. There's a reason it's one of our most popular recipes.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Author: Emily Clifton - Nerds with Knives
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Ingredients
1pound450g Brussels sprouts, trimmed and halved (or quartered if very large)
5shallotspeeled and quartered
1lemonthinly sliced into rounds, seeds discarded
3tablespoons45ml extra-virgin olive oil, divided
3/4teaspoonkosher saltdivided
1/2teaspoonfreshly ground black pepperdivided
3garlic clovesminced or grated
1 1/2tablespoons20ml Dijon mustard
1 1/2tablespoons20ml honey
1tablespoon15ml Worcestershire sauce
3teaspoonschopped fresh rosemary needlesfrom about 5 sprigs
4large Italian sausageshot or sweet, cut into 2-inch lengths
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.