We know that inflammation plays a huge role in the pain we feel – but what can we do about it at home? Eat anti-inflammatory meals! Try this easy, one-pot dinner that is packed with anti-inflammatory and seasonal ingredients to help you feel your best.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken thighs, trimmed and halved
- 1 teaspoon salt, divided
- 1 teaspoon ground pepper, divided
- 6 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 pound carrots, peeled, halved lengthwise, and cut into 2-inch pieces (3 cups)
- 1 pound parsnips, peeled, quartered lengthwise, and cut into 2-inch pieces (3½ cups)
- 1 pound Brussels sprouts, trimmed and halved
- 1 teaspoon smoked paprika
- ½ cup dry white wine
- 1 cup low-sodium chicken broth, divided
- 5 sprigs fresh thyme or ½ tsp. dried
Directions
Preheat oven to 450°F.
Heat oil in a large ovenproof skillet, such as cast-iron, over medium-high heat. Pat chicken dry with paper towels. Sprinkle the chicken with ½ tsp. each salt and pepper. Cook until browned on both sides, about 5 minutes total. Transfer the chicken to a clean plate and set aside.
Add garlic and shallot to the pan; cook, stirring often, until fragrant, about 1 minute. Add carrots, parsnips, Brussels sprouts, smoked paprika, and the remaining ½ tsp. each salt and pepper. Cook, stirring occasionally, until the vegetables are browned but still crisp, 6 to 8 minutes (add a little water, if necessary, to prevent scorching). Stir in wine, scraping the pan to loosen browned bits. Stir in broth. If using fresh thyme, tie the sprigs together with butcher’s twine or secure in a cheesecloth bag. Add the thyme bundle to the pot, gently pressing into the liquid (or sprinkle in the dried thyme).
Transfer the pan to the oven. Bake for 10 minutes. Nestle the chicken into the vegetable mixture and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F and the vegetables are tender, about 10 minutes longer. Remove and discard the thyme sprigs, if using. Stir the vegetables before serving.
