Roast chicken, pancetta and Brussels sprouts tray bake recipe - Gourmet Traveller

Ingredients

• 2 garlic cloves, crushed
• 1 tbsp finely chopped thyme
• Finely grated zest and juice of ½ lemon
• 80 ml (1/3 cup) extra-virgin olive oil
• 8 chicken thighs, skin on, bone in
• 8 long, thin slices flat pancetta (see note)
• 8 golden shallots, trimmed, halved lengthways
• 500 gm Brussels sprouts, halved lengthways
• 300 gm green beans, trimmed, halved lengthways
• ½ bunch cavolo nero, leaves stripped and torn into pieces
• Finely grated parmesan, to serve
• Caesar butter
• 150 gm softened unsalted butter
• 4 anchovies, mashed to a paste
• 1 large garlic clove, crushed
• 1 tbsp each finely chopped tarragon
• 1 tbsp aged red wine vinegar