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Ingredients
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Amt.
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Measure
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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 |
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Steps
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Sequence
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Step
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| | 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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