Photo Credit: Matthew and Emily Clifton. Serious Eats, 2018.
This crispy chicken and sausage dish bakes in a single cast iron skillet on a bed of Brussels sprouts until everything is deeply browned and delicious. A rub for the chicken, made from mustard, honey, and rosemary, adds even more layers of flavor. A perfect dish for the winter doldrums.
1 pound Brussels sprouts, trimmed and halved
5 medium shallots, peeled and quartered
1 lemon, thinly sliced into rounds, seeds discarded
3 tablespoons extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
3 medium cloves garlic, minced
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 tablespoon Worcestershire sauce
3 teaspoons chopped fresh rosemary needles
4 bone-in, skin-on chicken thighs
4 large Italian sausages, cut into 2-inch lengths
Position rack in lower third of oven and preheat to 450°F (230°C).
Combine Brussels sprouts, shallots, and lemon with 2 tablespoons of oil in a 12-inch cast iron skillet. Season to taste with salt and pepper and toss to coat.
In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon of 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.
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.
Remove the finish dish and place on a serving platter and serve family style.