Step 1

Preheat oven to 220°C fan-forced. Combine garlic, thyme, lemon zest and juice and olive oil in a large bowl, season to taste, then add chicken thighs, toss to coat and set aside to marinate (10 minutes).

Step 2

Meanwhile, for Caesar butter, place all ingredients in a food processor and process to combine. Season to taste. Transfer to a small saucepan and set aside.

Step 3

Drain chicken from marinade (reserve marinade for vegetables). Wrap chicken thighs with pancetta and place seam-side down on 2 large oven trays lined with baking paper. Roast until chicken is light golden (20 minutes). Add shallots and Brussels sprouts to bowl with marinade, toss to coat, then divide among oven trays around chicken in a single layer. Return trays to oven and roast until chicken runs clear when thighs are pierced with a skewer (20 minutes). Transfer chicken to a plate; cover loosely with aluminium foil to rest (10 minutes).

Step 4

Divide beans and cavolo nero among trays with Brussels sprout mixture, carefully toss to coat, return to oven and roast until vegetables are golden and tender (10 minutes).

Step 5

Warm butter over low heat until melted. Arrange chicken and roast vegetables on a large serving platter; drizzle with warm Caesar butter and scatter with finely grated parmesan to serve.