Roasted Chicken Thighs with Roasted Brussels Sprouts and Bacon

Ingredients:

8 bone-in chicken thighs (remove skin if you prefer)
Coarse salt and ground pepper (to taste)
4 Tbsp olive oil
4 Tbsp rosemary, coarsely chopped
2 tsp fennel seeds
1 lb fresh Brussels Sprouts (halved) [we used King Kullen Brussels Sprouts Halves from produce department]
1/4 lb bacon, diced
3 shallots, thinly sliced
1 lemon, thinly sliced
4 garlic cloves, sliced or crushed
8 sage leaves, sliced
1/2 cup white wine

Recipe:

1. Preheat the oven to 475 degrees.
2. Rinse the chicken and pat dry (remove the skin if you prefer – we did; it will be crispier if you leave the skin on).  Season chicken with salt and pepper.
3. Combine 2 Tbsp olive oil, chopped rosemary, and fennel seed in a large bowl, and add seasoned chicken, turning to coat.
4. On a large rimmed baking sheet, combine Brussels sprouts, bacon, shallots, lemon, garlic, sage,  white wine, and remaining olive oil.  Spread in an even layer, and rest chicken thighs (bones down) among the mixture.
5. Roast until the Brussels sprouts are tender and the chicken juice runs clear when pierced with a knife, 25-30 minutes.

Brussels Sprouts Used