Chicken Legs with Roast Brussels Sprouts and Bacon Cubes

As the weather cools down, warm up with this baked chicken dish that ticks all the boxes for a fuss-free family dinner.


  • 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
  • Salt
  • Freshly ground black pepper


Step 1.
Preheat the oven to 190°C (170°C fan).

Step 2.
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.

Step 3.
Rub the chicken legs with the garlic, dried thyme, and fresh thyme. Season with salt and pepper.

Step 4.
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.

Step 5.
Bake until the chicken legs and Brussels sprouts are cooked through and golden, 30-40 minutes.

Step 6.
Remove from the oven and let stand for 5 minutes before serving.

Serves 2-4