Paprika Chicken and Vegetables One-pan Meal
Make an entire meal for the family using only one pan.
Ingredients
- 6 chicken thighs
- ¼ teaspoon salt, divided
- 1 pound Brussels sprouts, trimmed and halved
- 2 sweet potatoes, peeled and cubed
- 2 shallots, peeled and quartered (or substitute ½ mild onion)
- 3½ teaspoons garlic, minced, divided
- 3 tablespoons olive oil (plus more for drizzling)
- 1 tablespoon fresh lemon juice
Spice Mixture
- 2 tablespoons sweet paprika, divided
- 1 teaspoon dried cilantro, divided
- 1 teaspoon allspice, divided
Directions
Preheat the oven to 425 F. Sprinkle chicken lightly with salt on both sides and set aside. Place the Brussels sprouts, potatoes and shallots on a large sheet pan. Season the vegetables lightly with salt and drizzle olive oil, then toss the vegetables to mix. In a small bowl, mix the spices. Sprinkle 1 tablespoon of the spice mixture on top of the veggies. To the remaining spice mixture, add 2 teaspoons garlic, 3 tablespoons olive oil and 1 tablespoon lemon juice. Stir into a paste. Brush both sides of the chicken and under the skin with this paste. Add chicken to the pan, and sprinkle remaining minced garlic on top of the chicken and vegetables. Roast for about 35 minutes, or until the chicken reaches internal temperature of 165 F and the vegetables are tender.
