Recipe

1. Place large sheet pan in top third of oven and preheat to 450°F. Pat each chicken thigh dry using paper towels, then liberally season chicken thighs on both sides with 1½ tsp kosher salt. Set aside.
2. Prepare brussels sprouts by trimming root and slicing in half. Slice red onion into ½” pieces. In large bowl, add olive oil, dijon, paprika, remaining 1 tsp salt, and  zest of 1 lemon. Roughly chop oregano leaves and add to bowl, then quarter zested lemon. Whisk olive oil mixture to combine, then remove and set aside 3 tbsp. Add brussels sprouts, onions and lemon wedges to large bowl with remaining olive oil and toss until fully coated.
3. Pat chicken dry once more, then slather reserved 3 tbsp of seasoned olive oil on chicken thighs. Coat front and back and, where possible, push mixture under skin.
4. Remove preheated sheet pan from oven. Dump brussels sprouts and red onions onto tray and use tongs to flip each brussels sprout face down. Make four spaces for chicken thighs and transfer to sheet pan. Roast for 30 to 35 minutes or until chicken’s internal temperature reaches 165°F.
5. Once slightly cooled, squeeze roasted lemon wedges all over chicken and roasted vegetables. Then, use vegetable peeler to grate large shards of Parmigiano-Reggiano over entire sheet pan. Garnish with additional fresh oregano and enjoy.

*If you prefer your vegetables more charred, preheat two sheet pans and split the veggies between them in step four.