Paprika Chicken Thighs with Brussels Sprouts
4 servings
Serving Size:
1 large or 2 small thighs & 3/4 cup vegetables
20 minutes
Total Time:
40 minutes
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.
Paprika Chicken Thighs with Brussels Sprouts
Nutritional Information
Paprika Chicken Thighs with Brussels Sprouts
Serving Size 1 large or 2 small thighs & 3/4 cup vegetables
Amount Per Serving
Total Fat25 g
Total Carbs14 g
Saturated Fat5 g
Dietary Fiber5 g
Cholesterol219 mg
Added Sugars0 g
Protein43 g
Sodium607 mg
Potassium962 mg
Main Ingredients:
Styles / Themes:
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
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.
Tips & Notes
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