Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken and sausage dish bakes in a single skillet on a bed of Brussels sprouts until everything is deeply browned and delicious. A rub for the chicken, made from mustard, honey, and rosemary, adds even more layers of flavor.
WHY IT WORKS
The juices from the chicken and sausages coat the sprouts and shallots, giving them incredible flavor.Everything cooks in one pan for minimal cleanup.
The sprouts crisp on the bottom of the pan and the chicken skin crisps on top for double the crispy texture.
SPECIAL EQUIPMENT:
Rimmed baking sheet or 12-inch cast iron skillet, instant-read thermometer
INGREDIENTS
1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if very large)
5 shallots, peeled and quartered
1 lemon, thinly sliced into rounds, seeds discarded
3 tablespoons (45ml) extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 medium cloves garlic, minced or grated
1 1/2 tablespoons (20ml) Dijon mustard
1 1/2 tablespoons (20ml) honey
1 tablespoon (15ml) Worcestershire sauce
3 teaspoons chopped fresh rosemary needles (from about 5 sprigs)
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds; 680g)
4 large Italian sausages, hot or sweet, cut into 2-inch lengths
DIRECTIONS
1.
Position rack in lower third of oven and preheat to 450°F (232°C).
2.
Combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil and 1/4 teaspoon each salt and pepper in a 12-inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.)
3.
In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon (15ml) oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring 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 thickest part of chicken without touching bone registers 165°F (74°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.
