Paprika Chicken Thighs with Brussels Sprouts

Paprika Chicken Thighs with Brussels Sprouts

20 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 20

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!
March 09, 2017
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By: Patty
My husband loved the chicken and I loved the veggies....will make again!
October 15, 2016
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By: R. Sue
Family loved it. I used 1 large sweet onion, 2# of brussel sprouts and chicken thighs and legs. I needed to bake it for 35 min as the chicken was underdone at 25. Since I don't eat the skin I scraped off the garlic and paprika and dipped the chicken in it. Wonderful recipe
September 16, 2016
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By: Sherry
The only changes I made were to increase the amount of everything, for six large thighs I doubled the rub. I tried to roast the garlic in the microwave and that was a fail, so I used minced garlic in a jar. It was excellent. It is even better the next day. I'm glad I made enough for leftovers. I will make this again with fresh garlic and may try to freeze a few portions.
August 17, 2016
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By: Rebecca Walker
Used teeny tiny Brussel sprouts so the flavour seeped right through. Also used a smidge more oil to make the paprika more pastey and less dry - but used liquified coconut oil to make it super healthy! For the record I used ordinary paprika. Anyway, It was amazing. I had the hubby and the teenagers raving about Brussel sprouts for the first time ever. So easy but healthy and delicious. Have made the chicken before on the BBQ but never thought to roast it with Brussel sprouts for winter. Lovely!
February 09, 2016
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By: EatingWell User
Yummy Veggies, Underwhelming Chicken I agree with everyone that the veggies are delicious, and I'm glad I listened and used more than what's called for in the recipe. I also agree with some that the taste of the rub was underwhelming, although the aroma was nice. I used chicken breasts instead of thighs, and they came out perfectly juicy, which my 5 year-old even noted. I would make this again but use a more flavorful rub. Pros: Easy, one pan Cons: Bland rub
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