A few years back, I decided to go on a carrot “binge” and ate gobs and gobs of carrots. Then an interesting thing happened …
My skin started turning orange~ish. Â It’s true. Â I didn’t believe all the stories out there about this happening to people until it happened to me.
Okay … that’s my side story and I’m going to stick to it. Â (laughing)
We always have carrots in our refrigerator as it’s one of the vegetables my husband takes with him for lunch.
So I thought I’d sneak a few to use with this chicken recipe ~ no fear of turning orange here (haha).
The recipe is quite simple and the major players are … carrots ~
Skin on ~ bone in chicken  that is combined with the carrots and a rosemary mixture …
This will be put in a cast iron skillet and baked for 30 minutes then broiled for another 5-10 minutes (be careful you don’t burn it).
It will come out looking beautifully like this ~
Pretty good looking, no? I served this paleo Braised Chicken with Rosemary and Carrots with a side salad. Â It’s really a complete meal all by itself though.
Okay so ~ here’s the recipe for you to look at and print if you so choose.
Enjoy!
Paleo Braised Chicken with Rosemary & Carrots
Ingredients
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons oilive oil
- 2 garlic cloves, minced
- 1.5 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried rosemary
- 4 pieces bone-in skin-on chicken thighs
- 2 to 3 medium sized carrots, sliced
Instructions
- Preheat the oven to 400.
- In a small bowl, whisk together the salt, pepper, olive oil, garlic, lemon juice and the rosemary.
- Place the chicken in a cast iron skillet and season with salt and pepper.
- Add the carrots to the pan then pour the rosemary mixture over the chicken and carrots and toss to coat.
- Cover the skillet with aluminum foil and bake for 30 minutes.
- Remove the skillet from the oven and take off the foil.
- Broil, approximately 4 inches from the heat, for 5 to 10 minutes or until the juices in the chicken run clear when pricked.
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