1 lb Brussels sprouts, trimmed and halved
5 shallots, quartered
1 lemon, sliced
3 tbsp olive oil
3/4 tsp salt
1/2 tsp ground black pepper
3 cloves garlic, minced
1 1/2 tbsp Dijon mustard
1 1/2 tbsp honey
1 tbsp Worcestershire sauce
3 tbsp rosemary, chopped
4 bone in chicken thighs
4 Italian sausages, cut into 2 inch pieces
Preheat oven to 450F, set rack to lower 1/3 of oven.
Combine Brussels sprouts, shallots, and lemon slices with 2 tbsp of olive oil and 1/4 tsp of salt and 1/4 tsp pepper. Add to a 12 inch skillet or rimmed baking sheet.
Mix together the garlic, mustard, honey, Worcestershire sauce, rosemary, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Combine until it resembles a paste, then rub over chicken. Nestle chicken and sausages into Brussels sprouts.
Roast in oven until Brussels sprouts are browned and tender and chicken reaches 165F internally, about 25-30 minutes. If chicken and sausage is done before sprouts, remove meat from pan and cook until done. You may also need to tent with foil if chicken begins to brown too much.