Paprika Chicken Thighs

By Ellie

4 Person

40 Minutes

453 Calories

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.

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)

Method

01

Position rack in lower third of oven; preheat to 450°F.
02

Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and ¼ teaspoon each salt and pepper on a large rimmed baking sheet.
03

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.
04

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.

Related Tags

Brussel Sprouts Recipes

Paprika Chicken Thighs

4.7

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 453 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 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)

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.

04 Author