Dijon-Roasted Chicken: With Italian Sausage And Brussels Sprouts
- 15m Prep Time
- 40m Cook Time
- 1h 0mReady In
Chicken thighs and Italian sausage roasted with Brussels sprouts in a honey-mustard sauce. A hearty one-pan meal that's mostly hands-off.
Ingredients
- 44.4 ml Dijon mustard
- 29.6 ml honey
- 29.6 ml extra-virgin olive oil
- 14.8 ml Worcestershire sauce
- 3 clove garlic minced
- 454 g brussels sprouts trimmed and halved if small or quartered if large
- 4 shallots quartered
- Kosher salt
- freshly ground black pepper
- 4 bone-in, skin-on chicken thighs trimmed
- 2 large sweet Italian sausages cut into 1-inch pieces
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 277 mg
- Iron: 5.53 mg
- Magnesium: 107 mg
- Phosphorus: 578 mg
- Potassium: 1549 mg
- Zinc: 4.43 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml Dijon mustard
- 29.6 ml honey
- 29.6 ml extra-virgin olive oil
- 14.8 ml Worcestershire sauce
- Kosher salt
- freshly ground black pepper
Prepare
- Mince 3 clove garlic
- 454 g brussels sprouts, trimmed and halved if small or quartered if large
- Quarter 4 shallots
- Trim 4 bone-in, skin-on chicken thighs
- 2 large sweet Italian sausages, cut into 1-inch pieces
Let's Cook
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Step 1.
Preheat the oven to 450°F with a rack positioned in the lower third of the oven.
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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.
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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.
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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.
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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.