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Sheet Pan Chicken, Sausage, and Brussels Sprouts

September 22, 2019

By Kath Dedon


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.


Chicken Sausage, and Brussels Sprouts


Sheet Pan Chicken, Sausage, and Brussels Sprouts

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


(print the recipe)

.Serves  .

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




  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.


Brussels sprouts, shallots, and lemon slices


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.


Ready to roast.jpg


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.


This is the sausage I used.



The first time I made it without the sausage.

One-Pan Chicken, Brussels Sprouts, and Shallots.jpg


Sheet Pan Chicken, Sausage, and Brussels Sprouts


8 Comments leave one →
  1. September 25, 2019 9:20 am

    I love cooking everything on one sheet, and this looks quite tasty.

    • September 25, 2019 4:17 pm

      It’s really quite good. Hope you like it, if you try it! Thanks for your comment! 🙂

  2. September 25, 2019 10:40 am

    Hi Kath, your Sheet Pan Chicken, Sausage, and Brussels Sprouts look very tasty. A perfect evening meal full of flavor, yet seemly easy to prepare. We’ll just have to give this one a try.

    • September 25, 2019 4:17 pm

      It was very easy, Ron. Do give it a try; I think you’ll like it!

  3. October 6, 2019 7:32 am

    I love sheet pan cookery. No fuss, no muss… and very tasty.

    • October 26, 2019 7:40 am

      It’s perfect for easy Fall dinners, isn’t it, Frank!

  4. October 26, 2019 7:24 am

    I love the combination of chicken and sausage. Thanks for this recipe!

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