Paprika Chicken Thighs with Brussels Sprouts for Two

September/October 2014

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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.

Paprika Chicken Thighs with Brussels Sprouts for Two

Makes: 2 servings

Serving Size: 1 large or 2 small thighs & 1 1/2 cups vegetables

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Total Time:


  • 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


  1. Position rack in lower third of oven; preheat to 450°F.
  2. Combine Brussels sprouts, shallots and lemon with 1 tablespoon oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
  3. 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.
  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.


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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Recipe Categories

Health & Diet Considerations
High fiber
High potassium
Gluten free
Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Preparation/ Technique

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