Paprika Chicken Thighs With Brussel Sprouts

Rating: None

Ingredients

• 1 lb Brussels Sprouts
• 4 Shallots , small, quartered
• 1 Lemon
• 3 Tbsp Olive Oil, divided
• 2 Garlic Cloves
• 1 Tbsp Smoked paprika
• 1 Tbsp Dried thyme
• 2 1/2 lb Chicken Thighs, skin removed

Preparation steps

1. Preheat oven 450
2. Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and ¼ teaspoon each salt and pepper on a large rimmed baking sheet.
3. Mash garlic and the remaining ½2 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.
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.

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