I love to cook! It is a great stress reliever, creative outlet and laboratory all in one.
I’ve been considering logging some of my favorite recipes and testing some new ones on this blog for some time and I’ve finally decided to start with this one. Please feel free to share your input and offer modifications.
This Smoked Paprika Chicken Thighs with Brussels Sprouts recipe is a great one-dish meal that is very simple, yet delicious and very healthy.
This dish is very economical, as well, using many ingredients you probably already have around the house.
Prep Time: 15 minutes
Cook Time: 30 minutes
2 ½ lbs of bone-in, skinless chicken thighs (about 6 medium-sized thighs)
1 lb Brussels sprouts halved
1 lemon, thinly sliced
4 shallots, sliced
4 tablespoons extra virgin olive oil , divided
2 cloves of garlic, minced
½ teaspoon ground pepper, divided
¾ teaspoon salt, divided
1 tablespoon smoked paprika
1 teaspoon dried thyme
Preheat the oven to 450 degrees.
In a bowl, combine Brussels sprouts, shallots, lemon and two tablespoons of olive oil. Stir with a wooden spoon to ensure ingredients are coated with olive oil.
Spread the Brussels sprout mixture in a large glass baking dish. Season with ¼ teaspoon of salt and pepper.
Next combine minced garlic, smoked paprika, dried thyme, ½ teaspoon of salt, ¼ teaspoon of pepper and 2 tablespoons of extra virgin olive oil in a small bowl. Stir all the ingredients together forming a paste for the chicken.
Rub the paste all over the chicken thighs with a small spoon.
Nestle the chicken into the Brussel sprouts. (Note: You may very lightly sprinkle the Brussels sprouts with the smoked paprika, if you’d like.)
Roast on the lower rack of the oven until the Brussles sprouts are tender and the chicken is fully cooked. About 30 minutes.