One Pan Roast Chicken with Farm Fresh Carrots + Bacon {This is an extra special…

One Pan Roast Chicken with Farm Fresh Carrots + Bacon ?
{This is an extra special holiday dinner recipe at my house, that is actually simple enough for busy weeknights!} Serves 4
6 slices of nitrate-free bacon, chopped
1.5 lbs chicken thighs
1 Tbsp smoked paprika
2 Tbsps extra virgin olive oil, or avocado oil
1 yellow onion, thinly sliced
8oz farm-grown small carrots
4 garlic cloves, chopped
1/2 cup organic white wine
1 cup chicken broth
2 Tbsps coconut cream
1/4 cup high quality grated parmesan
fresh thyme to garnish

Preheat the oven to 350f.
Rub the chicken with smoked paprika, oil, sea salt and pepper.
Get your hands in there!
Your taste buds will thank you!
Heat a large oven-safe skillet over high; once it’s hot, add the chicken. Sear for 2 minutes, until golden, then flip over and cook for 2 minutes more. Remove chicken from the pan and set aside.
In the same pan, add the onion, garlic, bacon and saute for about 3 minutes, until the onion softens.
Add the broth, white wine and coconut cream, carrots and let it simmer for about 5 minutes, until the sauce reduces a bit.
Return chicken to the pan, spoon some of the sauce over the top of the chicken and transfer to the preheated oven. Roast for about 30 minutes, until the sauce is reduced and creamy and the chicken is cooked through.
Sprinkle with parmesan and fresh thyme and serve hot.



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

You may also like...