Paprika Chicken Thighs with Brussels Sprouts for Two
From EatingWell: 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.
- 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
- 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.
Per serving: 541 calories; 29 g fat (6 g sat, 16 g mono); 219 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 6 g total sugars; 46 g protein; 9 g fiber; 780 mg sodium; 1426 mg potassium.
Nutrition Bonus: Vitamin C (280% daily value), Vitamin A (64% dv), Folate (42% dv), Potassium (41% dv), Iron (32% dv), Zinc (26% dv), Magnesium (25% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 4 1/2 vegetable, 5 1/2 lean meat, 3 fat
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- Ease of Preparation
- Main Ingredient
- September/October 2014