This is, quite possibly, one of my favorite dishes I've made in a long time. The lemon adds a refreshing taste to the smoky paprika, and I loved the brussel sprouts. This dish took longer than what I would normally make on a weeknight, but it was so worth it.... and props that it is also healthy and it's all cooked in 1 dish! We paired this with seasoned black beans and cooked quinoa to round out this delicious meal.
- 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
- 4 small shallots, quartered
- 1 lemon, sliced, ends removed
- 3 Tbsp extra-virgin olive oil, divided
- 3/4 tsp salt, divided
- 1/2 tsp ground pepper, divided
- 2 cloves garlic, minced
- 1 Tbsp smoked paprika, sweet or hot
- 1 tsp dried thyme leaves
- 4 large or 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed and removed of visible fat (used boneless, skinless chicken thighs)
- Position rack in lower third of oven; preheat to 450°F.
- Combine Brussels sprouts, shallots and lemon with 2 Tbsp oil and 1/4 tsp each salt and pepper on a large rimmed baking sheet.
- In a small bowl, mix the minced garlic and remaining 1/2 tsp salt. Add the paprika, thyme leaves, and the remaining 1 Tbsp oil and 1/4 tsp 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°F, 20 to 25 minutes.
Source: Adapted from Eating Well