Friday Foodspiration: Roasted Chicken and Carrots

Roast Chicken with Carrots

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

This is where comfort food and healthy food merge. It’s a heavier dish with bacon and chicken thighs, so you don’t need a bunch of extra sides to make a meal. A light side salad is plenty!

It’s perfect for those looking for lower carb or higher fat options. You could sub turkey bacon and chicken breasts if your body doesn’t run optimally on fats, but you will sacrifice some flavor. Personally, I have a high sensitivity to fats so I just choose to have a smaller portion and keep all the flavor with a larger salad.

Gluten free. Grain free. Dairy free.


  • 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 sauté 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.

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