Ingredients
- 1 tablespoon ground black pepper
- 1/2 teaspoon salt
- 2 teaspoons smoked paprika
- 2 teaspoons sweet paprika
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 6 cloves garlic (pressed)
- 1 1/2 tablespoons olive oil
- 6 bone-in skinless chicken thighs
- 1 small red onion (cut into 1/2-inch wedges )
- 1/2 pound whole baby carrots
- 1/2-1 cup low-sodium chicken broth
- 1 pound frozen brussels sprouts (partially thawed)
- 1/2 cup chopped fresh parsley
Paprika Chicken with Baby Carrots and Brussels Sprouts
Lisa Turner | Delicious Living- Serves: 4 people
- Calories per serving: 239
The reduced pan sauce at the end is optional but makes a nice addition to this one-pot, comfort-food dish. Serve with mashed potatoes or warm bread and a mixed green salad. Cost per serving: $5
Gluten Free
Directions
- Preheat oven to 425˚. In a small bowl, combine black pepper, salt, paprikas, cinnamon, and cayenne; mix well. Stir in garlic and olive oil to make a paste. Arrange chicken, bone side down, in a 9x12-inch baking dish, and rub paste evenly into tops. Scatter onion and carrots between chicken pieces. Pour in broth as needed to reach a depth of ½ inch. Place on middle oven rack and roast for 20–25 minutes, until chicken begins to turn golden.
- Remove dish from oven and add brussels sprouts. Stir gently to coat with pan juices, and sprinkle lightly with salt and pepper. Reduce heat to 375˚ and continue roasting for 20–25 minutes more, until chicken is cooked through and vegetables are tender.
- Remove from oven, season with salt and pepper, and arrange on a platter; tent with foil to keep warm. (If your dish is safe for stovetop, place over high heat, bring liquid to a boil, and cook for 3–5 minutes, until juices are reduced; otherwise skip this step.) Serve chicken and vegetables showered with parsley, with pan juices on the side.
PER SERVING: 239 cal, 8g fat (4g mono, 2g poly, 2g sat), 70mg chol, 24g protein, 22g carb, 8g fiber, 462mg sodium.
