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Sheet-Pan Lemony Chicken With Brussels Sprouts Recipe

Ingredients

• 3 tablespoons unsalted butter or ghee, at room temperature
• 2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
• ½ cup flat-leaf parsley leaves and tender stems, finely chopped
• Kosher salt and black pepper
• 3 tablespoons plus 1 teaspoon olive oil
• 4 bone-in, skin-on chicken thighs (about 1½ to 2 pounds)
• 1½ pounds brussels sprouts, trimmed and halved, tough outer leaves removed
• 1 small red onion, peeled, quartered and cut into 1-inch wedges
• ½ teaspoon red-pepper flakes
• ¼ cup grated Parmesan

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