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
- Preheat your oven to 450°F.
- 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.
- 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.
- Cut the sausages into three or four bite size pieces each, then put them and the chicken thighs on top of the sprout mixture.
- 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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