Paprika Chicken Thighs with Brussels Sprouts for Two

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

Photo by Gary M.

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

2

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

2

servings

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

Directions

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.

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