Paprika Chicken Thighs with Brussels Sprouts

In this healthy 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, healthy 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.

Prep/Cook Time: 40 Minutes, Servings: 4

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
• 3/4 teaspoon salt, divided
• 1/2 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

Directions

1. Position rack in lower third of oven; preheat to 450°F.
   
2. Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
   
3. 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.
   
4. 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.

© Dotdash Meredith. All rights reserved. Used with permission.