Chicken with roasted carrots & oven potatoes

This is another go-to meal in our house. Even the kiddies eat it! (ok, they require non-hfcs ketchup to dip the chicken in, but I'll take it!)

The ingredients:

*8 organic chicken breasts (these are going to be smaller than commercially raised chicken breasts. Have you seen the size of those things? They're enormous. Those are not chickens I would want to meet in a dark alley!)

*Coconut Oil (organic, for med-high heat)

*Organic unsalted Butter

*4 cloves of garlic, minced (I use the stuff in the tubes!)

*Bunch of fresh thyme

*Salt and Pepper to taste

*3 cups organic chicken stock

*10 whole organic carrots, peeled and cut into thirds

*Cut carrots and coat in half and half mixture of coconut oil and butter (1 tbsp each). Sprinkle with salt and pepper. Place in the oven, bake at 350 degrees for 20-25 minutes.

*Place a 50/50 mix of coconut oil and butter (about 1 tbsp each) in a hot skillet. Salt and pepper chicken breasts and place into skillet.

*Cook until browned on each side, then put 2 cups of stock into skillet, turn heat down, and place lid on pan and allow to cook through the chicken and let the stock reduce.

*Once stock is reduced to 1/4 inch at the bottom of the skillet, add thyme and garlic and cook 2 more minutes.

*Now remove chicken from the pan but leave the liquid. Add remaining stock and turn up the heat! Cook uncovered for 5 minutes or so or until it thickens into a gravy.

Pour gravy over the chicken (and carrots if you want!). Sprinkle with more fresh thyme if you prefer and eat up!

**I should note that I realize these final photos also show my oven potatoes! We ate them with this dish as they were left over from the previous nights dinner (my shrimp and avocado tacos!). Click HERE for the recipe!