Anti Inflammatory Balsamic-Rosemary Chicken Thighs Farro Bowl with Cauliflower
Bone-in chicken thighs marinated in balsamic vinegar, fresh rosemary, garlic, and a touch of honey roast up with deeply caramelized skin and bold, tangy flavor — the kind of dinner that feels special without requiring much effort. Everything comes together on a single sheet pan alongside golden, tender cauliflower florets, making cleanup almost as satisfying as the meal itself. The farro simmers in low-sodium chicken broth until it reaches that perfect slightly chewy texture, giving the bowl a hearty, nutty base that holds up beautifully under all those pan juices. Each component here — olive oil, fresh herbs, whole-grain farro, cruciferous cauliflower — is the kind of real, minimally processed ingredient that supports a genuinely nourishing plate. The reserved marinade gets spooned back over the chicken halfway through roasting, building layers of flavor without any complicated technique. This makes four generous servings, so it's a smart choice for meal prep or a relaxed weeknight dinner that still feels like something you'd order at a restaurant. Finish with a scatter of fresh parsley and a drizzle of olive oil, and you've got a bowl that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil, divided
- 2 tsp fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
For the cauliflower
- 1 medium head cauliflower (about 1.5 lb), cut into 1-inch florets
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the farro
- 1 ½ cups farro, rinsed
- 3 cups low-sodium chicken broth
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of the olive oil, rosemary, garlic, honey, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Place the chicken thighs in a shallow dish or zip-top bag, pour the marinade over them, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
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