Imagine a dish that transforms ordinary chicken and brussels sprouts into a culinary masterpiece that's both incredibly delicious and surprisingly simple to prepare. This Paprika Chicken Thighs with Brussels Sprouts recipe is your ticket to a mouth-watering meal that combines crispy, perfectly seasoned chicken with caramelized, tender vegetables - all achieved with minimal effort and maximum flavor. Whether you're a busy home cook or a weekend culinary enthusiast, this one-pan wonder will become your new go-to dinner that's sure to impress family and friends!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 lb brussel sprouts, halved
- 2 tbsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the chicken thighs dry with paper towels to ensure crispy skin. This helps the seasoning adhere and promotes better browning.
- In a small bowl, mix paprika, salt, and black pepper. Generously season both sides of the chicken thighs with the spice mixture, making sure to coat evenly.
- Trim the ends of the brussel sprouts and cut them in half lengthwise. Place the halved brussel sprouts on the baking sheet and drizzle with olive oil. Toss to coat evenly.
- Arrange the seasoned chicken thighs skin-side up on the baking sheet, nestling them among the brussel sprouts. Ensure they are not overcrowded to allow proper air circulation.
- Roast in the preheated oven for 25-30 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- The brussel sprouts should be caramelized and tender, with crispy edges. If needed, broil for an additional 2-3 minutes to enhance browning.
- Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist meat.
- Serve hot, with the roasted brussel sprouts alongside the paprika-spiced chicken thighs. Optional: Garnish with fresh parsley or a squeeze of lemon juice.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure the crispiest skin possible. Moisture is the enemy of crispy chicken!
- Don't be shy with the paprika - it's the star of this dish and provides both color and deep, rich flavor.
- Use a meat thermometer to check chicken doneness. The internal temperature should reach exactly 165°F (74°C) for perfectly cooked, safe-to-eat chicken.
- For extra caramelization, spread brussels sprouts in a single layer without overcrowding. This ensures they roast instead of steam.
- Let the chicken rest for 5 minutes after cooking to allow juices to redistribute, keeping the meat incredibly moist and tender.
- If you want extra crispiness, don't hesitate to broil the dish for an additional 2-3 minutes at the end of cooking.
- Fresh herbs like parsley or a quick squeeze of lemon can brighten the entire dish and add a fresh finish.
Nutrition Facts
Calories: 208kcal
Carbohydrates: 8g
Protein: 14g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 45mg
