Paprika Chicken Thighs with Brussels Sprouts
4 servings
Active time: 20 minutes
Total time: 40 minutes
Description
In this chicken recipe, paprika-rubbed chicken thighs are nestled into Brussels sprouts and shallots and roasted on a sheet pan in the oven for an easy dinner. As the chicken thighs roast, the garlicky drippings flavor the Brussels sprouts and shallots. Delicious one-pan cooking! Smoked paprika adds a touch of smoky flavor—look for it at well-stocked supermarkets or in the bulk-spice section at natural-foods markets. Regular paprika can be used in its place, but doesn’t add the hint of smoke.
Directions
- Position rack in lower third of oven; preheat to 450°F.
- Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
- Mash garlic and the remaining 1/2 teaspoon salt with the side of a chef’s knife to form a paste. Combine the garlic paste with paprika, thyme and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a small bowl. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts.
- Roast on the lower rack until the Brussels sprouts are tender and an instant-read thermometer inserted into the thickest part of the chicken without touching bone registers 165°F, 20 to 25 minutes.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories454 cal
- Total Fat24.7 g
- Saturated Fat5.4 g
- Cholesterol0 mg
- Sodium638 mg
- Carbohydrate Total16 g
- Protein44.4 g
- Phosphorus464 mg
- Potassium969 mg
- Fiber5.4 g
- Calcium94 mg
Ingredients
- 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
- 4 small shallots, quartered
- 1 lemon, sliced
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika, sweet or hot
- 1 teaspoon dried thyme
- 4 large or 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed