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.
Course Main Course
Keyword Entertaining
Prep Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4(click to scale)
Calories 449kcal
Ingredients
1lbfresh Brussels sproutstrimmed and halved (or quartered if large)
4fresh shallotsquartered
1fresh lemonsliced
3Tbspextra virgin olive oildivided
3/4tspsaltdivided
1/2tspground black pepperdivided
2clovesfresh garlic minced
1Tbspsmoked paprikasweet or hot
1tspdried thyme
2 1/2lbbone-in chicken thighsskin removed
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.