Paprika Chicken with Baby Carrots and Brussels Sprouts
  • 1tablespoon ground black pepper
  • 1/2teaspoon salt
  • 2teaspoons smoked paprika
  • 2teaspoons sweet paprika
  • 1teaspoon ground cinnamon
  • 1/8teaspoon cayenne pepper
  • 6cloves garlicpressed
  • 1 1/2tablespoons olive oil
  • 6 bone-in skinless chicken thighs
  • 1small red onioncut into 1/2-inch wedges
  • 1/2pound whole baby carrots
  • 1/2-1cup low-sodium chicken broth
  • 1pound frozen brussels sproutspartially thawed
  • 1/2cup chopped fresh parsley
  1. 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 9×12-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.
  2. 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.
  3. 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.
Recipe Notes
Nutrition Facts
Paprika Chicken with Baby Carrots and Brussels Sprouts
Amount Per Serving
Calories 239 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 70mg 23%
Sodium 462mg 19%
Total Carbohydrates 22g 7%
Dietary Fiber 8g 32%
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 239 cal, 8g fat (4g mono, 2g poly, 2g sat), 70mg chol, 24g protein, 22g carb, 8g fiber, 462mg sodium.