27 January 2018

Weekend Cooking: Easy Weeknight Chicken

Paprika Chicken Thighs with Brussels SproutsWinter is the time for hearty soups, beans and rice, and rich beefy stew. And while I did cook many of those kinds of dinners this month, we also had a few really good, and easy, chicken dinners.

The one I'm sharing today is from a 2014 Eating Well magazine and was incredibly quick and easy to make and delicious. I'm not normally a big fan of chicken thighs, but these came out great.

I made a couple of changes to the recipe method, and I share my directions here. This meal is on the table in about 40 minutes. It's hard to beat that for a busy weeknight.

I served this with a tossed salad, and it was perfect for the two of us. You could make this on a sheet pan, as suggested by Eating Well, or in a standard baking dish, which is what I did.

Note: the photo comes from Eating Well (Sept./Oct. 2014), and all rights remain with them. Visit the magazine's website for the original recipe.

Paprika Chicken Thighs with Brussels Sprouts

  • Paprika Chicken Thighs with Brussels Sprouts1 pound Brussels sprouts, trimmed and halved
  • 4 small shallots, quartered
  • 1 lemon, sliced
  • 2 cloves garlic, minced
  • 8 small skinless, boneless chicken thighs (about 2½ pounds)
  • 3 tablespoons extra-virgin olive oil
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried thyme
Position rack in lower third of oven; preheat to 450°F.

Place Brussels sprouts, shallots, lemon, and garlic in a 9×13-inch baking pan.

Trim the fat off the chicken thighs, if necessary or desired, and add to the baking pan.

Pour the oil into the pan, and sprinkle the salt, pepper, paprika, and thyme over top. Using bare or gloved hands, gently toss the vegetables and chicken until evenly coated with the spices and oil. Then spread the ingredients out into an even layer.

Roast on the lower rack until the Brussels sprouts are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 20 to 25 minutes.

The following video shows Eating Well's recommended method. Ingredients are the same.


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15 comments:

topazshell 1/27/18, 6:13 AM  

I like Brussel sprouts and chicken. So, this looks almost good.

Marg 1/27/18, 6:36 AM  

Brussel sprouts.........bnot my favourite. *resisting the temptation to say bleugh*

jama 1/27/18, 7:26 AM  

I love brussels sprouts so this sounds good. Thanks for the recipe. :)

Mae Travels 1/27/18, 7:34 AM  

Chicken dishes vary so much, and all are good IMHO. I've never seen the chicken-brussels sprouts combo, but why not? I have to make an effort not to make chicken too often.

About that sheet pan fad: do you have a reason to use a baking dish instead?
Just wondering. I haven't tried any of those recipes.

best... mae at maefood.blogspot.com

Tina 1/27/18, 8:01 AM  

40 minutes is a perfect amount of time on our busy nights. I’d forgotten about this magazine. Great post, I’m inspired!

Beth F 1/27/18, 8:06 AM  

@Mae I often use a sheet pan, but for this dinner I thought I'd have an easier time tossing the ingredients in a baking dish with higher sides than in a sheet pan. The point of using a sheet pan is to spread out the ingredients so they brown and crisp nicely.

Jackie Mc Guinness 1/27/18, 9:00 AM  

This sounds good and easy. Love Brussel sprouts.

Patrick Looney 1/27/18, 10:03 AM  

I love brussel sprouts! That looks like a great dish

Claudia 1/27/18, 10:59 AM  

I often do the sheet pan idea in more of a baking dish for that very reason, and you can toss the ingredients together better. I've never done it with Brussels sprouts though, which my husband would love in there.

Vicki 1/27/18, 3:06 PM  

Chicken is my favorite meat, and I LOVE Brussels Sprouts so I may be making this soon.

(Diane) bookchickdi 1/28/18, 11:39 AM  

This looks so delicious- I'm pinning it.

Sheila (Bookjourney) 1/28/18, 11:51 AM  

OOH! Guess who has chicken and brussel sprouts on hand? This girl! You may have just planned dinner :)

Laurie C 1/28/18, 12:27 PM  

Yum! I am definitely making this soon. Love sheet pan cooking, especially when I remember to use foil for easy clean-up!

Les in Oregon 1/28/18, 12:40 PM  

I've been making a lot of soups this past month (as I just mentioned in today's post!), but I'm ready for something different and this recipe sounds delicious. Not a big fan of chicken thighs either, but I'll go with those since they tend to be moister. I'm new to the Brussels sprouts bandwagon, so I'm eager to give this recipe a try. Thanks so much!

Esme 1/28/18, 10:59 PM  

Paprika thighs sound good-I would just pass on the brussels sprouts.

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