This is a hybrid of Hawaiian sweets and Japanese steakhouse desserts that I’ve enjoyed. It cooks quickly when needed and is delicious, impressive, and simple to prepare in advance. With vanilla ice cream, serve.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (5 ounce) skin-on, bone-in chicken thighs
- 1 pound Brussels sprouts, halved
- ½ cup dry white wine
- 1 (3.5 ounce) link Italian sausage, sliced
- 3 large shallots, sliced
- 1 medium lemon, thinly sliced
- 4 cloves garlic, sliced
- 2 tablespoons olive oil, or as needed
- 1 teaspoon chopped fresh rosemary, or to taste
- 1 teaspoon fennel seeds, or to taste
- 1 teaspoon chopped fresh thyme, or to taste
- 1 teaspoon chopped fresh sage, or to taste
- sea salt and freshly ground black pepper to taste
- nonstick cooking spray
Instructions
- Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
- Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
- Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
- Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 7 g |
| Sodium | 304 mg |
| Sugars | 4 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Really very good. I doubled the sauce and it was enough. Veggies were delicious. Only negative was my fault. I got skinless thighs. We ate two and had two as leftovers.
I’m giving this recipe 5 stars for flavor and the lovely fresh ingredients. It’s nice the recipe only needs the one sheet pan to bake, but it is a bit misleading if it appears to be easy or I should say, quick. There is a lot of prep work that is required for this recipe. It’s not something you’re just going to throw together quickly. If I have the time, no problem, but during the week with my schedule, I wouldn’t be able to pull it off and still eat at a reasonable hour.
It was absolutely delicious! My wife thought it was one of the best pan roasted chicken meals ever.
This recipe was straightforward to make. The chicken came out really well and the Brussels sprouts had the right balance between crunchy and tender. In the future, I’d triple the sausage. I also found the lemon flavor a bit strong, so would try backing down to half a lemon. Another posted mentioned some balsamic vinegar. I think that would be a good variation.
The prep time took me a little longer that the recipe called for. It was really good! I like the idea of the sheet pan. I have to say I liked the Brussels sprouts very much the marinade abe them such a nice flavor. All of it nice flavor.
Great recipe, even though there’s a lot of prep. Brussels Sprouts were not available at my store, so I substituted broccoli. Worked well! Also, I didn’t have dry white wine and I used rice wine.
Winning combination of chicken, veggies, and herbs! The chicken juices mingled with the herbs and lemon slices to create a delightful sauce to spoon over all on the plates. I added one crown of broccoli for the one person at our table who doesn’t like Brussels Sprouts. I also added more chicken thighs for big eaters. The rest of the recipe stayed the same. WILL make again!
Delicious recipe. The herbs used made the whole house smell like a pizza joint! I added some multi-colored carrots to the mix for extra veg. Also had to cook the chicken for 10-15 mins longer than the recipe to ensure chicken was properly cooked through. Skin was deliciously crispy, too.
I used skinless boneless thighs because that’s what I had. Still good, though the brussells sprouts were a bit crunchy for my taste.
big hit, none left over, very easy to make. I doubled the sausage, one mild and one spicy. Next time will try to add some vinegar, maybe basalmic, or a basalmic glaze, to bring out more of the brussel sprouts