Paprika Chicken Thighs with Brussels Sprouts

Paprika Chicken Thighs with Brussels Sprouts

15 Reviews
From: EatingWell Magazine September/October 2014

In this healthy chicken recipe, paprika-rubbed chicken thighs are nestled into Brussels sprouts and shallots and roasted on a sheet pan in the oven for an easy, healthy dinner. As the chicken thighs roast, the garlicky drippings flavor the Brussels sprouts and shallots. Delicious one-pan cooking! Smoked paprika adds a touch of smoky flavor—look for it at well-stocked supermarkets or in the bulk-spice section at natural-foods markets. Regular paprika can be used in its place, but doesn't add the hint of smoke.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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 2 1/2 pounds), skin removed


  • Active

  • Ready In

  1. Position rack in lower third of oven; preheat to 450 °F.
  2. Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
  3. 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.
  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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 large or 2 small thighs & 3/4 cup vegetables
  • Per serving: 453 calories; 25 g fat(5 g sat); 5 g fiber; 14 g carbohydrates; 44 g protein; 89 mcg folate; 216 mg cholesterol; 3 g sugars; 0 g added sugars; 2041 IU vitamin A; 84 mg vitamin C; 83 mg calcium; 4 mg iron; 638 mg sodium; 949 mg potassium
  • Nutrition Bonus: Vitamin C (141% daily value), Vitamin A (41% dv), Potassium (27% dv), Iron & Zinc (23% dv), Folate (22% dv), Magnesium (18% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 1/2 vegetable, 5 1/2 lean meat, 2 fat

Reviews 15

October 15, 2016
profile image
By: R. Sue
Family loved it. I used 1 large sweet onion, 2# of brussel sprouts and chicken thighs and legs. I needed to bake it for 35 min as the chicken was underdone at 25. Since I don't eat the skin I scraped off the garlic and paprika and dipped the chicken in it. Wonderful recipe
September 16, 2016
profile image
By: Sherry
The only changes I made were to increase the amount of everything, for six large thighs I doubled the rub. I tried to roast the garlic in the microwave and that was a fail, so I used minced garlic in a jar. It was excellent. It is even better the next day. I'm glad I made enough for leftovers. I will make this again with fresh garlic and may try to freeze a few portions.
August 17, 2016
profile image
By: Rebecca Walker
Used teeny tiny Brussel sprouts so the flavour seeped right through. Also used a smidge more oil to make the paprika more pastey and less dry - but used liquified coconut oil to make it super healthy! For the record I used ordinary paprika. Anyway, It was amazing. I had the hubby and the teenagers raving about Brussel sprouts for the first time ever. So easy but healthy and delicious. Have made the chicken before on the BBQ but never thought to roast it with Brussel sprouts for winter. Lovely!
February 09, 2016
profile image
By: EatingWell User
Yummy Veggies, Underwhelming Chicken I agree with everyone that the veggies are delicious, and I'm glad I listened and used more than what's called for in the recipe. I also agree with some that the taste of the rub was underwhelming, although the aroma was nice. I used chicken breasts instead of thighs, and they came out perfectly juicy, which my 5 year-old even noted. I would make this again but use a more flavorful rub. Pros: Easy, one pan Cons: Bland rub
September 08, 2015
profile image
By: EatingWell User
Paprika chicken thighs with brussel sprouts Like the one pan dinners, very flavorful and will make often. Pros: easy to do Cons: NULL
April 27, 2015
profile image
By: EatingWell User
Not a keeper Enhanced leftovers for the next night. Won't cook again. Pros: Easy clean up especially if the pan is lined with parchment paper
April 16, 2015
profile image
By: LCMo
Chicken needed something... I thought I'd love this, but the chicken needed something extra, perhaps another spice, like rosemary? Veggies were excellent. I included a breast for a picky eater and it was tender and juicy. Pros: Easy Cons: Chicken a little ho hum
March 04, 2015
profile image
By: EatingWell User
A family favorite So simple, so yummy. No changes unless you want more brussell sprouts.
February 13, 2015
profile image
By: EatingWell User
This Has Become a Family Favorite Absolutely delicious. I took some suggestions and doubled all the veggies except the lemon. I usually have to add 5 to 10 minutes to the cooking time, but I use pretty big thighs. Also, I roasted the garlic so it was easier to turn into a paste. Everybody loves loves loves this recipe!