Sheet Pan Chicken, Sausage, and Brussels Sprouts

By Kath Dedon

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We have enjoyed this Sheet Pan Chicken, Sausage, and Brussels Sprouts recipe twice now. The recipe is adapted from an Emily and Matt Clifton recipe on Serious Eats. They used a 12-inch cast iron skillet. The first time I made it, I also used a cast iron skillet. The skillet was pretty full, despite the fact that I didn’t use the sausage and only had about a half pound of Brussels sprouts. The second time I made it I did use 12 ounces of sausage and decided to make it a sheet pan dinner.

I have to say I enjoyed it with and without the sausage. Either way, it’s a tasty dinner. The shallots and the sliced lemon add wonderful flavors to the dish. And the sauce on the chicken is perfect!

This easy Sheet Pan Chicken, Sausage, and Brussels Sprouts is a perfect meal for a fall evening. And it’s quick enough for a weeknight dinner.

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Sheet Pan Chicken, Sausage, and Brussels Sprouts

(Adapted from Emily and Matt Clifton’s recipe on Serious Eats)

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(print the recipe)

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1 pound Brussels sprouts, trimmed and halved (I actually only used about 12 ounces)

5 medium shallots, peeled and quartered

1 lemon, thinly sliced into rounds, seeds discarded

3 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

3 medium cloves garlic, minced

1½ tablespoons Dijon mustard

1½ tablespoons honey

1 tablespoon Worcestershire sauce

4 bone-in, skin-on chicken thighs (about 1½ pounds)

12 ounces fully cooked Italian sausages, cut into 2-inch lengths

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1. Put the oven rack in the lower third of the oven and preheat to 450°F (230°C).
2. Put the Brussels sprouts, shallots, and lemon slices in the center of a parchment-lined sheet pan. Drizzle 2 tablespoons of the olive oil over them; toss them with the oil and spread them out on the sheet pan. Sprinkle them with kosher salt and pepper.

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3. Mix the garlic, mustard, honey, Worcestershire sauce, and the remaining tablespoon of oil together in a small bowl. Put the chicken and sausage on top of the vegetables. Spread the sauce on top of the chicken.

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4. Roast until the chicken is done (165°F, 75°C). This took 40 minutes in my oven. Start checking the chicken at 30 minutes.

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This is the sausage I used.

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The first time I made it without the sausage.

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