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.
A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup, line them with a layer of foil before each use.
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