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Sheet-Pan Paprika Chicken With Brussles Sprouts

My son found this recipe on-line and made it first and it was amazing, but he didn't follow the recipe because it was a bit too complex. I really wonder sometimes if recipes on the Internet have been tested. His instincts were correct, so I took his lessons and added a bit more simplicity and the result was also stupidly good, but it was even simpler. Maybe it is the little bit of smoked paprika or just the whole combination of spices - I don't know - but wowza.

  • extra-virgin olive oil  
  • 1 ½  tablespoons sweet paprika  
  • 1 tablespoon tomato paste  
  • 2 teaspoons kosher salt
  • ½ teaspoon smoked hot paprika
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 1 clove garlic, finely grated or minced
  • 4 skin-on, bone-in, chicken thighs
  • 1lb Brussels Sprouts, cut in half.


  1. Preheat the oven to 450 degrees. 
  2. In a medium bowl, combine 2 Tbs oil, sweet paprika, tomato paste, 1 1/2 teaspoons salt, smoked paprika, 3/4 teaspoon pepper, cumin, and garlic. Put the chicken in the bowl and coat the chicken with the mixture. No all of the mixture will be used.
  3. Place chicken on a sheet pan that has parchment paper on it. 
  4. Add 2 Tbs of olive oil to the bowl that has the rest of the paprika mixture and stir. Add the Brussels sprouts and get them coated in the mixture. Add them to the baking sheet.
  5. Bake the chicken and Brussels sprouts until cooked through, 25 to 30 minutes. The chicken should be 165 degrees and the sprouts should have gotten a little brown and caramelized. 
  6. Enjoy.


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