INGREDIENTS
4
Chicken thighs (about 1 1/2 pounds; 680g), bone-in skin-on
4
Italian sausages, large
1 lb
Brussels sprouts
3
medium cloves Garlic
1
Lemon
3 tsp
Rosemary needles, fresh
5
Shallots
1 1/2 tbsp
Dijon mustard
1 1/2 tbsp
Honey
1 tbsp
Worcestershire sauce
1/2 tsp
Black pepper, freshly ground
3/4 tsp
Kosher salt
3 tbsp
Olive oil, extra-virgin