Oven-Roasted Chicken Thighs with Brussels Sprouts
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 50 min · Chicken · gluten-free, dairy-free, low-carb
339 cal
27g protein
15g carbs
19g fat
per serving · estimated
Ingredients
- 2 bone-in chicken thighs
- 3/4 lb Brussels sprouts
- 1 1/4 tbsp olive oil
- 3/4 tsp garlic powder
- 3/4 tsp paprika
- to taste salt
- to taste pepper
Method (tap to check — screen stays awake)
- Preheat oven to 425°F (220°C).
- Pat chicken thighs dry with paper towels.
- Mix salt, pepper, garlic powder, and paprika in a small bowl.
- Rub the spice mixture evenly over the chicken thighs.
- Trim the ends off Brussels sprouts and halve them.
- Toss Brussels with 1 tbsp olive oil, salt, and pepper.
- Arrange chicken and Brussels on a baking sheet lined with parchment.
- Bake for 35-40 minutes until chicken skin is crispy and internal temp reads 165°F.
- Serve hot.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.