1/2 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

Position rack in lower third of oven; preheat to 450 F.

Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.

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. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts.

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 F, 20 to 25 minutes.

Recipe Nutrition: Per serving: 449 calories; 25 g fat (5 g sat, 14 g mono); 219 mg cholesterol; 14 g carbohydrate; 0 g added sugars; 3 g total sugars; 43 g protein; 5 g fiber; 607 mg sodium; 962 mg potassium.

Nutrition Bonus: Vitamin C (141 percent daily value), Vitamin A (41 percent dv), Potassium (27 percent dv), Iron & Zinc (23 percent dv), Folate (22 percent dv), Magnesium (18 percent dv)

1 Carbohydrate Serving(s)

Exchanges: 2 1/2 vegetable, 5 1/2 lean meat, 2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)