Dijon-Roasted Chicken: With Italian Sausage And Brussels Sprouts

Let's Cook

1. Step 1.

   Preheat the oven to 450°F with a rack positioned in the lower third of the oven.

2. Step 2.

   In a small bowl, combine 3 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon of the extra-virgin olive oil, 1 tablespoon Worcestershire sauce, and 3 minced garlic cloves. Stir to blend and set aside.

3. Step 3.

   In a 10-inch oven-safe skillet, toss the trimmed and halved or quartered brussels sprouts and 4 quartered shallots with 2 tablespoons of the mustard sauce and the remaining 1 tablespoon olive oil. Season with salt and pepper to taste.

4. Step 4.

   Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season with salt and pepper. Nestle the chicken and 2 large sweet Italian sausages (cut into 1-inch pieces) on top of the brussels sprouts. Pour the remaining mustard sauce over the chicken.

5. Step 5.

   Roast in the oven until the brussels sprouts are browned and tender and the chicken reaches an internal temperature of 165°F, 35 to 40 minutes. Carefully remove the skillet from the oven and let cool for 5 minutes before serving.