Paprika Chicken Thighs with Brussels Sprouts for Two

By á-25010

Delicious one-pan cooking! 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. 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......................................
11 WW smart points per serving

Ingredients

• 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
• 4 small shallots, quartered
• 1 lemon, sliced
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 clove garlic, minced
• 1 1/2 teaspoons smoked paprika, sweet or hot
• 1/2 teaspoon dried thyme
• 2 large or 4 small bone-in chicken thighs (about 1 1/4 pounds), skin removed

Preparation

Step 1

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

Combine Brussels sprouts, shallots and lemon with 1 tablespoon oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.

Mash garlic and the remaining 1/4 teaspoon salt with the side of a chef’s knife until it becomes 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.