Sheet-pan baked chicken breast recipe with sausages and Brussels sprouts
Based on One-Pan Chicken, Sausage, and Brussels Sprouts Recipe on SeriousEats.com
Ingredients
- 1 lb Brussels sprouts
- 5 medium shallots
- 1 lemon
- 3 Tbsp extra-virgin olive oil divided
- Kosher salt and freshly ground black pepper
- 3 medium cloves garlic minced or grated
- 1 1/2 Tbsp Dijon mustard
- 1 1/2 Tbsp honey
- 1 Tbsp Worcestershire sauce
- 3 tsp chopped fresh rosemary needles, from about 5 sprigs
- 2 bone-in skin-on chicken breasts (or substitute 4 bone-in, skin-on thighs)
- 4 large Italian sausages, hot or sweet, cut into 2-inch lengths
Instructions
- Preheat oven to 400°F
- Trim and halve—or quarter if large—the Brussels sprouts. Peel and quarter the shallots. Thinly slice the lemon into rounds, discarding any seeds
- Place the sprouts, shallots, and lemon slices on a rimmed baking sheet that has been covered in a layer of aluminum foil.
- Drizzle on 2 Tbsp of the olive oil and toss to coat.
- Season with salt and pepper.
- Toss the veggies with oil, salt and pepper
- Mince or grate the garlic in a small bowl. Add the rosemary.
- Combine the rest of the oil, the mustard, the honey, and the Worcestershire sauce with the rosemary and garlic. Mix to make a runny paste.
- Rub the chicken pieces all over with the paste and nestle them into the Brussels sprouts.
- Insert the probe of your ChefAlarm or RFX MEAT probe into the thickest part of the breast. In this case, we’re using the optional Pro-Series® High Temp Straight Penetration Probe.
- Set the high-alarm for 157°F (69°C) and place the sheet tray in the oven.
- After 15 minutes, cut the sausages into 2-inch pieces and place them among the sprouts. Continue cooking.
- When the high-temp alarm sounds after 20-30 minutes, verify the temperature of both breasts with your Thermapen ONE
- You can place the pan right on the table to serve!
Tried this recipe?Let us know how it was!