Paprika Chicken Thighs with Brussels Sprouts

Paprika Chicken Thighs with Brussels Sprouts

25 Reviews
From: EatingWell Magazine, September/October 2014

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. 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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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 2½ pounds), skin removed


  • Active

  • Ready In

  1. Position rack in lower third of oven; preheat to 450°F.
  2. Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and ¼ teaspoon each salt and pepper on a large rimmed baking sheet.
  3. Mash garlic and the remaining ½ 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 ¼ teaspoon pepper in a small bowl. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts.
  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°F, 20 to 25 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 large or 2 small thighs & ¾ cup vegetables
  • Per serving: 453 calories; 25 g fat(5 g sat); 5 g fiber; 14 g carbohydrates; 44 g protein; 89 mcg folate; 216 mg cholesterol; 3 g sugars; 0 g added sugars; 2,041 IU vitamin A; 84 mg vitamin C; 83 mg calcium; 4 mg iron; 638 mg sodium; 949 mg potassium
  • Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (41% dv), Folate (22% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 5½ lean meat, 2 fat

Reviews 25

February 08, 2019
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By: Jaime Ceruti Stacy
This was excellent! - Used boneless chicken thighs - they really need to be thighs for the flavor. - Used Wegmans basting oil on the chicken - it contains garlic and thyme, and does well at a high temperature. - Let the paste settle into the chicken for 30 min to an hour before roasting - Definitely use a meat thermometer for this.
January 29, 2019
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By: Meh
Delicious -- Just don't accidentally stab through the bottom of a disposable aluminum pan with a thermometer.....
February 19, 2018
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By: SLOJohn
Really enjoyed the Paprika paste for the chicken. I think i will make a little extra next time to add to the chicken when cooking and maybe for a sauce when serving. I doubled the lemons and used meyer lemons. Also doubled the Brussel sprouts. Slight sweetness of Meyers was appreciated. I arranged the thighs in a circle in the center of a 19" cast iron pan. Additionally I added 6 Italian sausages around the edges that I turned once during cooking. Cooked in a 500 degree wood fired pizza oven for 25 minutes. Chicken was moist and flavorful. Easy recipe that allowed for time with guests.
January 18, 2018
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By: trodwyer
I usually use boneless, skinless chicken breasts, and the whole family enjoys this healthy recipe..
January 04, 2018
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By: ek_ray
Hubby and I both love this. I have taken to friends with new babies and everyone thinks its really something special because it makes a pretty dish. I add butternut squash that has been cooked for 15 minutes and this makes a nice addition.
August 01, 2017
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By: kimberlee
Very easy and delicious. I rubbed the chicken with the extra teaspoon of oil rather than adding to the paprika paste. It coated the thighs more evenly.
July 24, 2017
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By: Jason Bustard
Our family loves this recipe! We replaced the fresh lemon with a preserved lemon but otherwise prepared it as described here. Absolutely delicious! This is the only way I will eat brussel sprouts!
April 20, 2017
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By: DemiArioch
Next time I will cut the salt in half. Other than that... yummy!
April 12, 2017
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By: Michelle Edelbaum, Digital Dir
Made this tonight with drumsticks and bbq sauce!
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