Paprika Chicken Thighs with Brussels Sprouts
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.
IngredientsIngredient Checklist
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
¾ teaspoon salt, divided
½ 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
DirectionsInstructions Checklist
Step 1
Position rack in lower third of oven; preheat to 450 degrees F.
Step 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.
Step 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.
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 degrees F, 20 to 25 minutes.
Tips
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts
Serving Size: 1 Large Or 2 Small Thighs & 3/4 Cup Vegetables
Per Serving:
453 calories; protein 44.1g; carbohydrates 14.3g; dietary fiber 4.6g; fat 24.6g; saturated fat 5.4g; cholesterol 215.9mg; vitamin a iu 2041.1IU; vitamin c 84.4mg; folate 89mcg; calcium 82.6mg; iron 4.2mg; magnesium 71.3mg; potassium 948.7mg; sodium 637.5mg; thiamin 0.3mg.
Exchanges:
2 1/2 Vegetable, 5 1/2 Lean Meat, 2 Fat