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Servings: 4

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.

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