1 lb. Brussel Sprouts
4 Large Shallots, Peeled and Quartered
2 Lemon Sliced, Seeds Removed
4 tbsp. Grapeseed Oil, Divided
6 Garlic Cloves, Diced
3 tbsp. Dijon Mustard
2 tbsp. Honey
2 tbsp. Worcestershire Sauce
6 Sprigs Rosemary, Chopped
8 Bone-In Chicken Thighs (organize if you can)
1 Pack Sweet Italian Sausages (Turkey) Cut into Pieces, (about 2 inches)
Kosher Salt and Black Pepper
Preheat Oven To 450 Degrees
Combine Brussel Sprouts Shallots and Lemon with 2 tbsp. of oil in a large Dutch oven or large baking dish
Rinse and trim any fat off chicken thighs, set aside
In a small bowl combine garlic, mustard, honey, Worcestershire Sauce, rosemary and remaining oil. Season with salt and pepper. Stir to make paste. Rub paste over chicken and place Brussel Sprouts, lemon and shallots on the bottom. Place chicken and sausages on top.
Place in oven and roast until the Brussel Sprouts are browned and the chicken is cooked throughout. Cook for about 25-30 minutes. Bon Appètit!