Categories: Meals

Ingredients

• 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
• 3/4 teaspoon salt, divided
• 1/2 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 21/2 pounds), skin removed

Directions

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

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 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.

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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