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Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • Preheat the oven to 475 degrees .

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  • In a large bowl, combine half the olive oil, the rosemary and fennel seed; season with salt and pepper. Add the chicken and turn to coat.

  • On a large rimmed baking sheet, toss the Brussels sprouts, pancetta, wine, lemon, shallots, garlic, sage and the remaining 2 tbsp. olive oil; season. Spread out in an even layer. Nestle the chicken thighs, skin side up, among the sprouts.

  • Roast until the sprouts are tender and the juices in the chicken run clear when pierced with a knife, 20 to 25 minutes.

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