From inthekitchenwithkath.com
(Adapted from Emily and Matt Clifton’s recipe on Serious Eats)
Serves 4
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.
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 over the chicken thighs.
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.