Paprika Chicken Thighs with Brussels Sprouts and Delicata Squash

I have recently discovered just how delicious and easy sheet pan dinners can be. With a little bit of prep work, this comes together for an easy weeknight dinner. I prepared the vegetables a day prior and covered the chicken in the marinade the morning before making this dish to save on time at night. Either way you approach the recipe this is a great, complete meal that comes together easily. Feel free to add more veggies or chicken to suit your preference.

Adapted from Eating Well

2 pounds Brussels sprouts, trimmed, cleaned and cut in half (or quartered if they are very big)
4 shallots, peeled and cut in quarters
2 small delicata squash, cleaned, halved lengthwise and cut in to half moon slices
2 lemons, sliced
1 1/2 teaspoons salt
1 teaspoon pepper
8 bone-in, skinless chicken thighs (mine were a decent size each)
6 tablespoons olive oil
4 cloves garlic, minced
2 tablespoon paprika (can use any type you like)
2 teaspoons dried thyme

Preheat your oven to 450F/230C and place your baking racks in the lower sections of your oven. Using 2 sheet pans with a large rim, divide the Brussels sprouts, shallots, squash and lemon between the 2 sheets. Mix each sheet with 2 tablespoons olive oil and 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the vegetables in the oven and bake for 15 minutes.

In the meantime, combine the remaining 2 tablespoons of olive oil with the garlic, paprika, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Rub the paste all over the chicken and under the skin of the chicken. Once the veggies have roasted for 15 minutes, remove from the oven and toss the vegetables. Add 4 pieces of chicken to each sheet pan.

Roast another 20-25 minutes, until the chicken is cooked through and the Brussels sprouts and squash are tender.

Serve warm and enjoy!

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