Paprika Chicken ThighsPT40Mhttps://img2.recipesrun.com/201907/2019/1030/a0/b/013152/300x200x90.jpg 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.4 servings
Ingredients:
4 large or 8 small bone-in chicken thighs (about 2½ pounds), skin removed1 tsp. dried thyme1 tbsp. smoked paprika, sweet or hot 2 cloves garlic, minced½ tsp. ground pepper, divided¾ tsp. salt, divided3 tbsp. extra-virgin olive oil, divided 1 lemon, sliced 4 small shallots, quartered 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
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.
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01
Information
Gradeeasy
Serving
4 servings
Calorie453 Kcal
Prep Time20 Mins
Cook Time20 Mins
Total Time40 Mins
02
Ingredients
4 large or 8 small bone-in chicken thighs (about 2½ pounds), skin removed
1 tsp. dried thyme
1 tbsp. smoked paprika, sweet or hot
2 cloves garlic, minced
½ tsp. ground pepper, divided
¾ tsp. salt, divided
3 tbsp. extra-virgin olive oil, divided
1 lemon, sliced
4 small shallots, quartered
1 pound Brussels sprouts, trimmed and halved (or quartered if large)
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03
Method
Step 1
Position rack in lower third of oven; preheat to 450°F.
Step 2
Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and ¼ teaspoon each salt and pepper on a large rimmed baking sheet.
Step 3
Mash garlic and the remaining ½ 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 ¼ teaspoon pepper in a small bowl. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts.
Step 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.
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