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Chicken, Italian Sausage, Brussel Sprouts and Shallots One Skillet Dinner

One-Pan Chicken, Sausage, and Brussels Sprouts

A simple and delicious one-pan meal.

Course Main Course
Cuisine American
Keyword Brussel Sprouts, Chicken, Italian Sausage
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Tom


  • 1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if very large)
  • 5 medium shallots peeled and quartered
  • 1 lemon thinly sliced into rounds, seeds discarded
  • 3 tablespoons (45ml) extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 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 about 1 1/2 pounds total, hot or sweet, cut into 2-inch lengths


  1. Position rack in lower third of oven and preheat to 450°F (230°C)
  2. Combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil in a 12-inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.) Season to taste with salt and pepper and toss to coat.

  3. In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon (15ml) oil. Season with salt and pepper and stir 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 coolest part of the chicken registers at least 165°F (75°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.