Sheet Pan Chicken Thighs With Salsa Verde

Name: Sheet Pan Chicken Thighs With Salsa Verde
Ingredients: 1 large red onion, sliced into 8 wedges; 2 tablespoons olive oil, divided; ¾ teaspoon kosher salt, divided; ¾ teaspoon freshly ground black pepper, divided; 4 boneless, skinless chicken thighs (about 1 lb.); ½ cup salsa verde; ½ cup packed fresh cilantro leaves and tender stems; 2 ounces queso fresco or cotija cheese, crumbled (about 1/3 cup); Warm corn tortillas and lime wedges, for serving (optional)