Sheet-Pan Lemony Chicken with Brussels Sprouts

This is a great oven to table sheet pan dinner that can be adapted to vegetables you have on hand. A compound butter made of lemon and parsley flavors both the chicken and brussels sprouts, with lemon slices adding color and extra flavor. I added carrots, peeled whole cloves of garlic, and halved tiny potatoes to the roast; a complete meal with so little effort. Easily adaptable for a larger group. Thanks to Yasmin Fahr at the New York Times for developing this recipe!

3 Tbs. unsalted butter or ghee, at room temperature

2 lemons, both zested (about 2 Tbs.), 1 cut into very thin rounds and 1 halved, seeds removed

1/2 cup flat-leaf parsley leaves and tender stems, finely chopped

Kosher salt and black pepper

3 Tbs. plus 1 tsp. olive oil

4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)

1 1/2 pounds brussels sprouts, trimmed and halved, tough outer leaves removed

1 small red onion, peeled, quartered and cut into 1-inch wedges

1/2 tsp. red pepper flakes (I used less)

1/4 cup grated Parmesan

Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 tsp. salt. Rub 1 tsp. oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 tsp. of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.

Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 Tbs. olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.

Roast on the lower rack, 30 to 35 minutes, stirrring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you’d like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.

Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and remaining parsley, and serve with lemon wedges. Serves 2 to 4.