Food

#SundayCookingAdventures: Chicken with Brussels sprouts

2014-09-14 13.13.53

 

Love this one!

I didn’t really expect much when I found this recipe in the current issue of Eating Well magazine. But it looked simple and I was looking for a new way to cook chicken. I do like to roast it, but I was trying to change it up, even if I still ended up roasting it.

And I DID end up roasting it, but this had a rub made with garlic and lots of smoky paprika and thyme. Oh man was it good. You smash the garlic with a little salt and rub it all over the chicken. Then you nestle the chicken on a cookie sheet full of brussels sprouts. The seasoning from the chicken seasons the vegetables. Oh my goodness. This was good. Me, my husband and father all enjoyed it for lunch on Sunday…not much left for the coming week!

Give it a try. It was a warm, comforting and yummy dish on a fall-like day. Who knew autumn would be here before summer was over? Has anyone turned on their heat, or are you resisting like I am? I turned on my oven instead!

Happy roasting. Here is the link to the original recipe in the September/October 2014 issue of Eating Well, but except for leaving out most of the salt and cooking it with chicken breasts instead of thighs, I didn’t change much.

Paprika Chicken Breasts with Brussels Sprouts
From the September/October 2014 issue of EatingWell Magazine
4 servings

Ingredients

1 pound Brussels sprouts, trimmed and halved (or quartered if large)
4 small shallots, quartered
1 lemon, sliced
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt
1/2 teaspoon ground pepper, divided
2 cloves garlic, minced
1 tablespoon smoked paprika, sweet or hot
1 teaspoon dried thyme
About 2 1/2 pounds chicken breasts, skin and bones removed (about six breasts)

Method

1) Position rack in lower third of oven; preheat to 450°F.
2) Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and pepper on a large rimmed baking sheet.
Mash garlic salt with the side of a chef’s knife to form a paste. Combine the garlic paste with paprika, thyme and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a small bowl. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts.
3) Roast on the lower rack until the Brussels sprouts are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 20 to 25 minutes.

2014-09-14 13.16.40

 



Leave a Reply

Read previous post:
2014-09-07 16.09.47
Bonus #SundayCookingAdventures: Carrots with pistachio-herb butter

About this time of year I start hunting around for holiday recipes. Although, of course, I cook the same favorites...

Close