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Recipes - One Pan Chicken Sausage and Brussels Sprouts

Recipe Name

One-Pan Chicken, Sausage, and Brussels Sprouts

Submitted by

akaquarius

Recipe Description

From Serious Eats

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	30	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



1	pound, raw	chicken thighs, bone in and skin on
4	links 3 oz	Sausage, Italian, sweet or hot, links
4	cups	Brussels sprouts - 1/2 lb (1 lb. total)
3	cloves	garlic minced
1	fruit (2-1/8\" dia)	lemons
3	teaspoons	Rosemary, fresh
10	tablespoons chopped	shallots, whole (5 shallots)
1 1/2	tablespoons	Dijon mustard
1 1/2	tablespoons	honey
1	tablespoon	Worcestershire sauce
1/2	teaspoon	salt
1/2	teaspoon	black pepper
3	tablespoons	olive oil

Steps

Sequence	Step

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.

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