Paprika Chicken Thighs with Brussels Sprouts

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

1 pound Brussels sprouts, trimmed and halved (or quartered if large)

4 small shallots, quartered

1 lemon, sliced

3 tablespoons extra-virgin olive oil, divided

¾ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 cloves garlic, minced

1 tablespoon smoked paprika, sweet or hot

1 teaspoon dried thyme

4 large or 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed

Instructions

Position rack in lower third of oven; preheat to 450 degrees F.

Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.

Mash garlic and the remaining 1/2 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 1/4 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 degrees F, 20 to 25 minutes.

Nutrition

• Calories: 453 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 0 g
• Cholestérol: 216 mg
• Sodium: 638 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 3 g
• Protéines: 44 g