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.
Ingredients
- 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 garlic cloves 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
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.
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