Sunday, January 18, 2015

Paprika Chicken Thighs with Brussels Sprouts

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)


  1. Position rack in lower third of oven; preheat to 450°F.
  2. Combine Brussels sprouts, shallots and lemon with 2 Tbsp oil and 1/4 tsp each salt and pepper on a large rimmed baking sheet.
  3. 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. 
  4. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts.
  5. 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


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