Recipe Name One-Pan Chicken, Sausage, and Brussels Sprouts Submitted by akaquarius Recipe Description From Serious Eats Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount 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.