1 pound Brussels sprouts, trimmed and halved (or quartered if large)
4 small shallots, quartered
1 lemon, sliced
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 clove garlic, minced
1 1/2 teaspoons smoked paprika, sweet or hot
1/2 teaspoon dried thyme
2 large or 4 small bone-in chicken thighs (about 1 1/4 pounds), skin removed
Position rack in lower third of oven; preheat to 450°F.
Combine Brussels sprouts, shallots and lemon with 1 tablespoon oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
Mash garlic and the remaining 1/4 teaspoon salt