Paprika Chicken Thighs with Brussels Sprouts
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
Step 1 Position rack in the 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 the 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.
Credit to our good friends @eatingwell and slightly modified by our team of nutritionist @ahealthyview.