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

Step 4

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.