Smoked Paprika Chicken Thighs
Juicy chicken thighs seasoned with smoked paprika and roasted until tender, served with perfectly caramelized Brussels sprouts.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 1
- Cuisine: American
- Difficulty: Easy
- Cost: $3.36/serving
Dietary
- Gluten-Free
- Keto
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Paleo
- Low-Carb
- Low-Sugar
- High-Protein
- Whole30
Tags
- healthy
- roast
- comfort food
- savory
Ingredients
- 6 ounce chicken thighs (boneless, skinless)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 ounce Brussels sprouts (halved)
- 2 tablespoon apple cider vinegar
- 0.25 teaspoon Dijon mustard
- 0.25 cup mixed greens
Instructions
- Preheat oven to 400 degrees Fahrenheit (200°C). Pat chicken thighs dry with paper towels.
- In a small bowl, combine 1/2 tablespoon olive oil, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the mixture all over the chicken thighs.
- On a baking sheet, toss halved Brussels sprouts with the remaining 1/2 tablespoon olive oil, a pinch of salt, and a pinch of black pepper.
- Place the seasoned chicken thighs on the same baking sheet as the Brussels sprouts. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and Brussels sprouts are tender and lightly charred.
- While the chicken and Brussels sprouts roast, if making a quick vinaigrette for the mixed greens, whisk together 2 tablespoons apple cider vinegar, 1/4 teaspoon Dijon mustard, and a pinch of salt and pepper. Toss with mixed greens.
- Serve the Smoked Paprika Chicken Thighs with roasted Brussels sprouts and a side of mixed greens.
Notes
For extra flavor, you can finish the chicken with a squeeze of fresh lemon juice after roasting.
Nutrition (per serving)
- Calories: 480
- Protein: 34 g
- Carbohydrates: 10.5 g
- Fat: 33 g
- Fiber: 4.5 g
- Sodium: 1200 mg
- Saturated Fat: 8 g
- Sugar: 3 g
- Cholesterol: 120 mg