Paprika Chicken Thighs with Brussels Sprouts Recipe | The Olive Crush

Paprika Chicken Thighs with Brussels Sprouts

Paprika Chicken Thighs with Brussels Sprouts Recipe | The Olive Crush
This meal is not only delicious, but very heart healthy and high in fiber! Using delicious paprika-rubbed chicken on a bed of Brussels sprouts and shallots, this dinner is as easy as it is delicious. Try smoked paprika for an extra touch of smoky flavor!

Paprika Chicken Thighs with Brussel Sprouts
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
  2. 4 small shallots, quartered
  3. 1 lemon, sliced
  4. 3 tablespoons divided The Olive Crush Hojiblanca Extra-Virgin Olive Oil
  5. 3/4 teaspoon Whole Spice Alaea Hawaiian Sea Salt, divided
  6. 1/2 teaspoon ground pepper, divided
  7. 2 cloves garlic, minced
  8. 1 tablespoon smoked paprika, sweet or hot
  9. 1 teaspoon dried thyme
  10. 4 large or 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Instructions
  1. Position rack in lower third of oven; preheat to 450°F.
  2. Combine Brussels sprouts, shallots and lemon with 2 tablespoons The Olive Crush Hojiblanca Extra-Virgin Olive Oil and 1/4 teaspoon each Whole Spice Alaea Hawaiian Sea 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.
Adapted from EatingWell.com
Adapted from EatingWell.com
The Olive Crush https://www.theolivecrush.com/

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