ONE PAN CHICKEN BAKE
What You'll Need:
1 lb- Brussel Sprouts, trimmed and halved
4 small shallots, quartered
1 lemon, sliced
3 TBSP extra-virgin olive oil, divided
3/4 TSP Himalayan sea salt
1/2 TSP Ground Pepper
2 cloves of garlic, minced
1 TBSP smoked paprika, sweet or hot
1 TSP dried thyme
4 large or 8 small bone-in chicken thighs (about 2½ lbs), skin removed
Preheat to 450°F.
Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and ¼ teaspoon each salt and pepper on a large rimmed baking sheet.
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.
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.
Recipe courtesy of Eating Well.