One-Pan Chicken, Sausage, and Brussels Sprouts Recipe
[Photograph: Matthew and Emily Clifton]
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.
Why It Works
- The juices from the chicken and sausages coat the sprouts and shallots, giving them incredible flavor.
- Everything cooks in one pan for minimal cleanup.
- The sprouts crisp on the bottom of the pan and the chicken skin crisps on top for double the crispy texture.
- 1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if very large)
- 5 medium shallots, peeled and quartered
- 1 lemon, thinly sliced into rounds, seeds discarded
- 3 tablespoons (45ml) extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 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 (about 1 1/2 pounds total), hot or sweet, cut into 2-inch lengths
Position rack in lower third of oven and preheat to 450°F (230°C).
Combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil in a 12-inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.) Season to taste with salt and pepper and toss to coat.
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.
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 (75°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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