Originally published at Eating Well
Smoky Paprika Chicken & Roasted Brussels Sprouts
This one-pan meal teams chicken thighs with lemon and brussels sprouts for a garlicky meal that’s healthy and delish!
Yield: 2 servings
544 calories; 28.8 g total fat; 6 g saturated fat; 216 mg cholesterol; 811 mg sodium. 1413 mg potassium; 27 g carbohydrates; 8.5 g fiber; 6 g sugar; 47.7 g protein; 3179 IU vitamin a iu; 168 mg vitamin c; 168 mcg folate; 139 mg calcium; 6 mg iron; 100 mg magnesium
- 1 pound brussels sprouts, trimmed and halved (or quartered if large)
- 4 small shallots, quartered
- 1 lemon
- 2 tablespoons extra-virgin olive oil, divided, sliced
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1 clove garlic, minced
- 1 ½ teaspoons smoked paprika, sweet or hot
- ½ teaspoon dried thyme
- 2 large or 4 small bone-in chicken thighs (about 1 1/4 pounds), skin removed
- Position rack in lower third of oven; preheat to 450 degrees F.
- Combine brussels sprouts, shallots and lemon with 1 tablespoon oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
- Mash garlic and the remaining 1/4 teaspoon salt with the side of a chef’s knife until it becomes 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 degrees F, 20 to 25 minutes.