Best Paprika Chicken Thighs With Brussels Sprouts For Two Recipes

PAPRIKA CHICKEN THIGHS WITH BRUSSELS SPROUTS FOR TWO RECIPE - (4/5)

Paprika Chicken Thighs with Brussels Sprouts for Two Recipe - (4/5) image

Provided by á-25010

Number Of Ingredients 10

Ingredients

1 pound Brussels sprouts, trimmed and halved (or quartered if large)
4 small shallots, quartered
1 lemon, sliced
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 clove garlic, minced
1 1/2 teaspoons smoked paprika, sweet or hot
1/2 teaspoon dried thyme
2 large or 4 small bone-in chicken thighs (about 1 1/4 pounds), skin removed

Steps:

Position rack in lower third of oven; preheat to 450°F. Combine Brussels sprouts, shallots and lemon with 1 tablespoon oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Mash garlic and the remaining 1/4 teaspoon salt with the side of a chef's knife until it becomes 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°F, 20 to 25 minutes.

SHEET PAN ROASTED CHICKEN THIGHS WITH BRUSSELS SPROUTS

Sheet Pan Roasted Chicken Thighs with Brussels Sprouts image

An easy sheet pan dinner, full of flavor that can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.

Provided by Jewelzee

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

4 (5 ounce) skin-on, bone-in chicken thighs
1 pound Brussels sprouts, halved
½ cup dry white wine
1 (3.5 ounce) link Italian sausage, sliced
3 large shallots, sliced
1 medium lemon, thinly sliced
4 cloves garlic, sliced
2 tablespoons olive oil, or as needed
1 teaspoon chopped fresh rosemary, or to taste
1 teaspoon fennel seeds, or to taste
1 teaspoon chopped fresh thyme, or to taste
1 teaspoon chopped fresh sage, or to taste
sea salt and freshly ground black pepper to taste
nonstick cooking spray

Steps:

Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 23.2 g, Cholesterol 97 mg, Fat 26.2 g, Fiber 6.1 g, Protein 32.3 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 4.4 g