One Pan Chicken

Were you wondering if we still cooked at our house? I will admit, recipes on the blog have been few and far between lately. But keep in mind I do the screening for you and only post recipes if they're worthy. So when I say this "One Pan Chicken" is amazing and you should make it, you really should :)

The Recipe is from a blog called Nerds with Knives here. You can find beautiful pictures of the dish on this site.

The biggest modifications I made were:
1) Used un-cased venison italian sausage
2) Cooked orzo separately and added to the pan at the end

One­Pan Baked Chicken, Sausage and Brussels Sprouts
Author: Emily Clifton ­ Nerds with Knives This crispy chicken, sausage and brussels sprouts dish bakes in a bed of spiced flavors and best of all it uses a single skillet.

Ingredients 
1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if very large) 5 shallots, peeled and quartered 1 lemon, thinly sliced into rounds, seeds discarded 3 tablespoons (45ml) extra­virgin olive oil, divided ¾ teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 3 medium cloves garlic, minced or grated 1½ tablespoons (20ml) Dijon mustard 1½ tablespoons (20ml) honey 1 tablespoon (15ml) Worcestershire sauce 3 teaspoons chopped fresh rosemary needles (from about 5 sprigs)
4 bone­in, skin­ on chicken thighs (about 1½ pounds; 680g) 4 large Italian sausages, hot or sweet, cut into 2­inch lengths ] 
1 lb Italian venison sausage, ground
2 cups cooked orzo

Instructions

1. Position rack in lower third of oven and preheat to 450°F (232°C). 2. Combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil and ¼ teaspoon each salt and pepper in a 12­inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.) 3. In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon (15ml) oil, ½ teaspoon salt, and ¼ teaspoon pepper, stirring to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts. 4. Roast on lower rack until Brussels sprouts are browned and tender and an instant­read thermometer inserted into thickest part of chicken without touching bone registers 165°F (74°C), 25 to 30 minutes. (If chicken & 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.) Add cooked orzo to pan. Serve.