Paprika Chicken Thighs with Brussels Sprouts for Two

Paprika Chicken Thighs with Brussels Sprouts for Two

1 Review
From the EatingWell Kitchen

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 2 servings

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Original recipe yields 2 servings
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  • 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
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1 clove garlic, minced
  • 1½ teaspoons smoked paprika, sweet or hot
  • ½ teaspoon dried thyme
  • 2 large or 4 small bone-in chicken thighs (about 1¼ 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 1 tablespoon oil and ¼ teaspoon each salt and pepper on a large rimmed baking sheet.
  3. Mash garlic and the remaining ¼ 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 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 or 2 thighs & 1½ cups vegetables
  • Per serving: 544 calories; 29 g fat(6 g sat); 9 g fiber; 27 g carbohydrates; 48 g protein; 168 mcg folate; 216 mg cholesterol; 6 g sugars; 0 g added sugars; 3,179 IU vitamin A; 168 mg vitamin C; 139 mg calcium; 6 mg iron; 811 mg sodium; 1,413 mg potassium
  • Nutrition Bonus: Vitamin C (280% daily value), Vitamin A (64% dv), Folate (42% dv), Iron (33% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4½ vegetable, 5½ lean meat, 3 fat

Reviews 1

October 06, 2015
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By: EatingWell User
Crispy and delicious in every way If you like Brussels sprouts, or even if you don't, this is the dish to try. Save a little of the paprika spread, and use it on the Brussels spouts, smoky, crispy and soft, in all the right ways. The out leaves become Kale-chip-esque, and sweet and smoky. The chicken thigh turns out golden and juicy. Try it once, and bet you will save this recipe for a second try. Pros: Easy to prepare, one pan cooking, great the next day for lunch too Cons: Only two servings
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