Friday Foodspiration: Roasted Chicken and Carrots


What better words to describe a fall family dinner than  . . . warm, hearty, cast iron, and BACON!


  • 6 slices Bacon, chopped
  • 1 lb Chicken thighs, boneless and skinless
  • 1 tbs Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbs Smoked Paprika
  • 1 Sweet Onion, minced
  • 6 Carrots, peeled and roughly chopped
  • 4 cloves Garlic, chopped
  • 1 cup Chicken Bone Broth
  • 2 tbs Coconut Cream


  1. Heat a large oven safe skillet over medium-high heat and saute bacon, onion, and garlic until bacon is crisp and vegetables are soft (about 5 minutes).
  2. Meanwhile, rub the chicken with oil, paprika, salt, and pepper.
  3. Add the chicken to the skillet and sear for minutes per side, then remove from pan.
  4. Add broth, coconut cream, and carrots to pan and simmer for 5 minutes, scraping any bits from the bottom of the pan.
  5. Return chicken to the pan and transfer to the oven and roast at 350 degrees for 25 minutes until the sauce is reduced and chicken is cooked through.