Paprika Chicken Thighs with Brussels Sprouts
In this 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 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.
Total cook time
- 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
Position rack in lower third of oven; preheat to 450°F.
Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
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.
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.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.