Roasted Chicken Thighs and Brussels Sprouts

Prepare the chicken by removing excess fat and trimming it to a uniform size. Pat dry with paper towels to remove any moisture, making the chicken more receptive to marinades. Combine the chicken in a large bowl with an assortment of vegetables, including Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, sea salt, and pepper. Mix the ingredients together using your hands to distribute the flavors evenly. Allow the chicken-vegetable mixture to sit at room temperature for a minimum of 30 minutes, stirring occasionally, in order to facilitate the penetration of flavors.

Next, preheat your oven to a high temperature of 475 degrees F (245 degrees C). Spray a baking pan with non-stick cooking spray to prevent food from sticking and make cleanup easier. Transfer the chicken-vegetable mixture onto the prepared baking pan, arranging the thighs skin-side up to ensure even browning. Roast the chicken in the preheated oven until it reaches a golden brown color, is crispy on the outside, and no longer pink in the centers. Use an instant-read thermometer to check for doneness by inserting it near the bone; if the temperature reaches 165 degrees F (74 degrees C), the chicken is cooked. Let the roasted chicken rest for 5 to 10 minutes before serving.