Anti Inflammatory Sheet Pan Cilantro-Lime Chicken Thighs with Brussels Sprouts & Carrots

Total time1 hr 15 min

Prep time20 min

Cook time40 min

Anti Inflammatory Sheet Pan Cilantro-Lime Chicken Thighs with Brussels Sprouts & Carrots

Bright, herby, and deeply satisfying, 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. The marinade is where the magic happens — fresh cilantro, lime juice and zest, garlic, and a warm trio of cumin, turmeric, and smoked paprika come together into a fragrant paste that gets pressed right under the chicken skin for maximum flavor. Turmeric and extra-virgin olive oil are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and here they pull double duty as the backbone of a genuinely delicious sauce. Brussels sprouts and carrots roast alongside the chicken at 425°F, picking up caramelized edges and soaking up all those savory drippings while everything cooks on a single pan. Bone-in, skin-on thighs stay incredibly juicy through the roasting process, and that golden, spice-crusted skin is honestly reason enough to make this on repeat. The whole thing serves four and comes together with minimal cleanup, which makes it just as practical as it is nourishing. Finish with a squeeze of fresh lime and a few extra cilantro leaves, and dinner is done.

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Ingredients

4 servings

For the marinade

¼ cup fresh cilantro leaves and tender stems, packed
Fresh Cilantro Organic Cilantro Cal-Organic Farms Organic Cilantro - 1 Bunch Simple Truth Organic™ Cilantro 0.5 oz Cilantro - 1 Bunch
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3 tbsp extra-virgin olive oil
3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
3 cloves garlic, roughly chopped
1 tsp ground cumin
½ tsp ground turmeric
½ tsp smoked paprika
½ tsp fine sea salt
¼ tsp black pepper

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)

For the vegetables

1 lb brussels sprouts, trimmed and halved
¾ lb carrots (about 4 medium), peeled and cut into 1-inch pieces
2 tbsp extra-virgin olive oil
½ tsp fine sea salt
¼ tsp black pepper

For serving

lime wedges, for serving (optional)
fresh cilantro leaves, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line an 18x13-inch rimmed sheet pan with foil and set aside.
2
Combine the cilantro, 3 tbsp olive oil, lime juice, lime zest, garlic, cumin, turmeric, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper in a small food processor or blender and process until a coarse paste forms, about 30 seconds.

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