Oven Baked Chicken Thighs with Vegetables

Ingredients

• 2 1/2 teaspoons kosher salt, divided
• 2 medium sweet potatoes, cut into 3-inch wedges
• 4 tablespoons olive oil, divided
• 2 medium lemons, halved
• 1/4 cup water
• 1 teaspoon honey
• Rosemary sprigs
• 1 teaspoon black pepper, divided
• 4 bone-in, skin-on chicken thighs
• 1 tablespoon whole-grain mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon chopped fresh rosemary
• 1 large garlic clove, grated
• 2 large shallots, halved
• 12 ounces Brussels sprouts, trimmed and halved