- 450 g (3 cups) Brussels sprouts, trimmed and halved
- 2 large chicken legs, trimmed
- 2 cloves garlic, finely chopped or minced
- 1 tsp dried thyme
- 2 tbs fresh thyme leaves
- 150 g (1 cup pancetta), finely diced
- 2 tbs olive oil
- 150 ml chicken stock
- Freshly ground black pepper
Preheat the oven to 190°C (170°C fan).
While the oven preheats, blanch the Brussels sprouts in a large saucepan of salted boiling water until just tender to the tip of a knife, 4-5 minutes. Drain well and rinse under cold water; spread out on kitchen paper.
Rub the chicken legs with the garlic, dried thyme, and fresh thyme. Season with salt and pepper.
Transfer the Brussels sprouts to a baking dish. Arrange the chicken legs on top and scatter the pancetta on top; drizzle with olive oil and pour the stock around the chicken legs.
Bake until the chicken legs and Brussels sprouts are cooked through and golden, 30-40 minutes.
Remove from the oven and let stand for 5 minutes before serving.