One-Pan Chicken, Sausage and Brussels Sprouts

This amazing One-Pan Chicken, Sausage and Brussels Sprouts recipe from SeriousEats, a fantastic one-skillet dish, is reprinted exactly as it is on Seriouseats because there was absolutely no need to change anything…it’s perfect as-is. If it’s not an original recipe I’m writing about, and I get it from someone else, I’ll give them credit and then I’ll usually tweak it, make some changes or substitutions to try and improve it, but I can’t imagine anything that would make this any better than it is.

The prep was easy, the chicken was moist with a crispy caramelized skin, the sausages were spicy (I used hot Italian sausages), the brussel sprouts had a savory, crunchy exterior, the shallots were perfect and clean-up (one pan!) was a breeze. Give this one a try…I can pretty much guarantee it will end up as one of your go-to dishes.

And if you own an Instant Pot you will want to try my Delicious Instant Pot Chicken Adobo…it’s another awesome quick and easy chicken dish.

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One-Pan Chicken, Sausage, and Brussels Sprouts

A simple and delicious one-pan meal.

Course Main Course

Cuisine American

Keyword Brussel Sprouts, Chicken, Italian Sausage

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Author Tom

Ingredients

• 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

Instructions

1. Position rack in lower third of oven and preheat to 450°F (230°C)
   

2. 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.

3. 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.
4. 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.