smoked paprika chicken and brussels sprouts

Ingredients

Savory Paste:

• 4 garlic cloves (or 1 tsp garlic powder)
• 1 Tablespoon fresh rosemary (or 1 tsp dried rosemary)
• 2 Tablespoons smoked paprika
• ½ teaspoon pink Himalayan or sea salt
• ⅛ teaspoon cayenne pepper
• 1 Tablespoon raw local honey (optional)
• 3 Tablespoons extra virgin olive oil

Brussels Sprout Mixture:

• 1 lb Brussels sprouts, trimmed & large sprouts cut in half
• Bulb of garlic, skin removed from cloves (4 cloves reserved for paste)
• ½ cup shallot or onion, roughly chopped
• 1 Tablespoon honey
• 1 Tablespoon extra virgin olive oil
• ⅛ – ¼ teaspoon pink Himalayan or sea salt
• ⅛ teaspoon cayenne pepper

Chicken:

• 2 lb boneless, skinless chicken thighs or breasts

Instructions

1. Preheat oven to 450F.
2. Make your paste by adding garlic, rosemary, salt, and cayenne pepper to a mortar. Smash and grind up into a paste. Add in paprika and grind some more. Last, add in honey and olive oil and stir together. (If you don’t have a mortar & pestle, mince your garlic cloves and rosemary and mix together with remaining paste ingredients in a small bowl.)
3. Brush a baking sheet with 1 tablespoon of olive oil.
4. Place chicken thighs onto baking sheet and brush or spoon paste over top and bottom of chicken. (If using large chicken breasts, cut in half before covering in paste.) Set chicken aside.
5. In a large bowl, add Brussels sprouts, shallot/onion, garlic cloves, honey, olive oil, salt, and cayenne pepper and toss to coat.
6. Pour Brussels sprout mixture onto the baking sheet in a single layer, placing any cut Brussels sprouts cut side down. Bake for 25-30 minutes with rack in the middle of the oven. If you’d like to brown veggies and chicken more, you can move oven rack up higher for last 5 minutes of baking time.
7. Once the chicken is cooked through and Brussels sprouts are lightly browned, remove pan from the oven, serve and enjoy!

Notes

https://organixx.com/smoked-paprika-chicken-recipe/