Roasted Herby Lemon Chicken Thighs and Caesar Brussels Sprouts Salad

1. Preheat oven to 425°F.

2. Add olive oil, onion powder, garlic powder, red pepper flakes, dried oregano, 1 1/2 teaspoons of salt, pepper, lemon zest, and lemon juice to a bowl. Mix thoroughly.

3. Add chicken thighs to the bowl and coat all sides with the mixture.

4. Place chicken in an oven-safe baking dish and cook for 30-40 minutes, or until the internal temperature reaches 165°F and the skin is crispy.

5. Cut mini red potatoes in half and add them to a pot with water. Season with salt and boil until almost fork-tender.

6. Drain the potatoes and place them on a baking sheet. Cover potatoes with olive oil, paprika, onion powder, garlic powder, salt, and pepper.

7. Bake potatoes in the preheated oven for 20-25 minutes, or until they reach desired crispiness.

8. Cut baguette into cubes to make croutons. Add to a bowl and coat with olive oil, salt, pepper, garlic powder, and onion powder.

9. Pour croutons onto a baking sheet and bake for 8-10 minutes until crispy and golden.

10. In a food processor, add the baked croutons and pulse to create crouton crumbs.

11. In a bowl, add anchovy paste, dijon mustard, and minced garlic. Whisk together.

12. Add mayonnaise, Worcestershire sauce, lemon juice, 1/2 cup of grated Parmigiano-Reggiano, salt, and pepper. Whisk until fully combined to make Caesar dressing.

13. In a large bowl, add finely chopped Brussels sprouts and toss in Caesar dressing, crouton crumbs, and the remaining grated Parmigiano-Reggiano. Serve the salad with the chicken thighs and roasted potatoes.