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Sheet-Pan Lemony Chicken with Brussels Sprouts
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
Steps
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