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 ¾ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 cloves garlic, minced 1 tablespoon smoked paprika, sweet or hot 1 teaspoon dried thyme 4 large or 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
STEP-1
Position rack in lower third of oven; preheat to 450 degrees F.
STEP-2
Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
STEP-3
Mash garlic and the remaining 1/2 teaspoon 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.
STEP-4
Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts.
STEP-5
Roast on the lower rack until the Brussels sprouts are tender and an instant-read thermometer inserted into the thickest part of the chicken without touching bone registers 165 degrees F, 20 to 25 minutes.