Anti Inflammatory Balsamic-Rosemary Chicken Thighs with Brussels Sprouts & Carrots

Total time1 hr 25 min

Prep time15 min

Cook time40 min

Anti Inflammatory Balsamic-Rosemary Chicken Thighs with Brussels Sprouts & Carrots

This sheet pan dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Bone-in, skin-on chicken thighs roast up with deep mahogany skin and juicy, tender meat, surrounded by caramelized Brussels sprouts and sweet diagonal-cut carrots that pick up all the savory drippings. The marinade — balsamic vinegar, extra-virgin olive oil, fresh rosemary, garlic, and a touch of Dijon — does the heavy lifting on flavor while also delivering a lineup of ingredients that genuinely support an anti-inflammatory way of eating. Olive oil and rosemary bring well-known plant compounds to the table, while the cruciferous Brussels sprouts and beta-carotene-rich carrots round out the plate with serious nutritional credibility. A reserved portion of the marinade gets brushed onto the chicken partway through roasting, building that glossy, slightly sticky glaze without any processed sauces or mystery additives. Everything comes together on a single pan, which means minimal cleanup and a dinner that's on the table for four without stress. Finish with a scatter of fresh parsley and serve straight from the pan — it's that kind of recipe.

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Ingredients

4 servings

For the marinade

3 tbsp balsamic vinegar
Alessi Balsamic Vinegar - 12.75 Oz Alessi Organic White Balsamic Vinegar - 8.5 Fl. Oz.Alessi White Balsamic Vinegar Simple Truth Organic Balsamic Vinegar Star Golden Balsamic Vinegar
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3 tbsp extra-virgin olive oil
2 tbsp fresh rosemary, finely chopped
3 cloves garlic, minced
1 tsp dijon mustard
½ tsp salt
¼ tsp black pepper

For the sheet pan

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 lb brussels sprouts, trimmed and halved
3 medium carrots (about 12 oz), peeled and sliced on the diagonal ½-inch thick
2 tbsp extra-virgin olive oil
¼ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
In a small bowl, whisk together the balsamic vinegar, 3 tbsp extra-virgin olive oil, rosemary, garlic, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Reserve 2 tbsp of the marinade in a separate small bowl and set aside for glazing.
2
Pat the chicken thighs dry with paper towels and place them in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, turning to coat. Seal and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.

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