ONE-PAN CHICKEN, SAUSAGE, AND BRUSSELS SPROUTS

One-Pan Chicken, Sausage, and Brussels Sprouts image

Number Of Ingredients 13

1/2 pound brussels sprouts
3 shallots, quartered
1/2 lemon, sliced into rounds
1 1/2 tablespoons olive oil, divided
3/8 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
2 cloves garlic, minced
2 teaspoons dijon
2 teaspoons honey
1/2 tablespoon worcestershire
2 teaspoons rosemary
2 chicken breasts
2 large italian sausages

Steps:

Position rack in lower third of oven and preheat to 450°F (232°C).
Combine Brussels sprouts, shallots, and lemon with 1 tablespoons (30ml) oil and 1/8 teaspoon each salt and pepper in a 12-inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.)
In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining oil, salt, and pepper, stirring to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts.
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), 15-20 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.