One-Pan Chicken and Sausage




  • 1 pound Brussels sprouts, trimmed and halved
  • 5 medium shallots, peeled and halved or quartered
  • 1 lemon, thinly sliced into rounds, seeds removed
  • 3 tablespoons olive oil
  • 3 medium cloves worth of minced garlic
  • 1.5 tablespoons Dijon mustard
  • 1.5 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh rosemary needles, finely chopped
  • 4 chicken thighs
  • 4 hot or sweet Italian sausages


  1. Preheat your oven to 450°F.
  2. Put 1 pound trimmed and halved Brussels sprouts, 5 peeled and halved shallots, and 1 lemon’s worth of thinly sliced lemon rounds, along with two tablespoons of olive oil, into a cast iron skillet or a rimmed baking sheet. Season with salt and pepper and toss together to coat everything.
  3. In a small bowl, combine 3 cloves of minced garlic, 1.5 tablespoons Dijon mustard, 1.5 tablespoons honey, 1 tablespoon Worcestershire sauce, 1 tablespoon chopped fresh rosemary needles and one tablespoon of oil, along with salt and pepper to taste, and mix together until a paste forms. Rub this paste all over each of your chicken thighs.
  4. Cut the sausages into three or four bite size pieces each, then put them and the chicken thighs on top of the sprout mixture.
  5. Put the whole thing in the lowest rack of your oven and cook for about 25-30 minutes, until the chicken’s cooked and the Brussels sprouts are tender. Enjoy!

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