One-Pan Chicken, Sausage, and Brussels Sprouts Recipe

1. Preheat the Oven

Preheat your oven to 450°F (230°C) and position the rack in the lower third to ensure even cooking.

2. Prepare Vegetables

Combine the trimmed and halved Brussels sprouts, quartered shallots, and lemon slices with 2 tablespoons of extra-virgin olive oil. Season this mix generously with kosher salt and freshly ground black pepper, and toss everything together to coat well. Spread the vegetables out in a 12-inch cast iron skillet or on a rimmed baking sheet.

3. Make Chicken Rub

In a small bowl, mix together the minced garlic, Dijon mustard, honey, Worcestershire sauce, chopped rosemary, and the remaining tablespoon of extra-virgin olive oil. Season with a bit more salt and pepper, stirring until you have a paste.

4. Coat Chicken

Rub this aromatic mixture all over the chicken thighs, making sure each piece is well coated.

5. Combine and Roast

Nestle the seasoned chicken thighs and the cut sausage pieces on top of the prepared Brussels sprouts in the skillet. Place the skillet on the lower rack of your preheated oven and roast for 25 to 30 minutes. You'll know it's ready when the chicken reaches an internal temperature of at least 165°F (74°C) in the coolest part, and the Brussels sprouts are browned and tender.

6. Finish and Serve

If your Brussels sprouts need a bit more browning, you can transfer the chicken and sausage to a plate and return the vegetables to the oven for a few more minutes. Once everything is perfectly cooked, recombine and serve hot. Enjoy your one-pan meal with minimal cleanup and maximum flavor!