• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Home
  • Recipes
    • Meal Plans
  • Wellness
  • Sustainability
  • Teaching Kitchen
  • News
  • Meet The Team
  • Ask our Chefs & RDs

we eat. live. do. well logo

  • Instagram
  • LinkedIn

August 2, 2019 <600 calories/serving

Paprika Chicken Thighs with Brussels Sprouts

Paprika-rubbed chicken thighs are nestled into Brussels sprouts and shallots and roasted on a sheet pan in the oven for an easy, delicious dinner. As the chicken thighs roast, the garlicky drippings flavor the Brussels sprouts and shallots. Simple one-pan cooking! Smoked paprika adds a touch of smoky flavor—look for it at 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.

You can find this recipe in our Plant-Forward Meal Plan.

Print Recipe Pin Recipe Save Recipe Go to My Collections
Prep Time: 20 minutes minutes
Total Time: 40 minutes minutes
Course: Main Course
Recipe Set: EatingWell
Servings: 4 (click to scale)

Ingredients

  • 1 lb Brussels sprouts trimmed and halved (or quartered if large)
  • 4 shallots quartered
  • 1 lemon sliced
  • 3 Tbsp extra virgin olive oil divided
  • 3/4 tsp salt divided
  • 1/2 tsp ground black pepper divided
  • 2 cloves fresh garlic minced
  • 1 Tbsp smoked paprika sweet or hot
  • 1 tsp dried thyme
  • 2 1/2 lb bone-in chicken thighs skin removed
Get Recipe Ingredients

Instructions

  • 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.

Nutrition

Calories: 449kcal | Carbohydrates: 14g | Protein: 43g | Fat: 25g | Saturated Fat: 5g | Sodium: 607mg | Fiber: 5g | Sugar: 0g

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

Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!

Share This

Categories: <600 calories/serving

Previous Post: « Chilled Melon Salad with Serrano Ham, Feta and Almonds
Next Post: Persian Cucumber & Tomato Salad with Preserved Lemon »
5 from 2 votes (2 ratings without comment)

Footer

                                                                                                                                                                                                                                     
         
  • Recipes
  •  
  • Wellness
  •  
  • Sustainability
  •  
  • News
  •  
  • Meet The Team
  •  
  • Ask our Chefs & RDs
  •  
  • Contact Us
  •   
  • Terms of Use
  •   
  • Privacy Policy
  •  
  • Privacy Request
  •  
  • Code of Business Conduct
  •  

Copyright © 2025 we eat. live. do. well. Compass Group. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.