This delicious creamy roasted chicken thighs with bacon is the perfect keto and low carb dinner that the whole family will enjoy. During recipe testing for this recipe, I have eaten this for lunch several times and I can definitely vouch for how tasty this dish is. The crispy skin from the chicken and the creamy bacon and leek sauce are both the big winners on this dish. Erika thinks this recipe tastes just like the filling of a chicken pie and I think the sauce tastes a lot like a carbonara style sauce.
This meal is tasty, warm and comforting and leaves the house smelling amazing! Bacon and leek is a classic flavour combination and you will not be disappointed with this tasty dinner. We love roasting chicken thighs with the skin on so you end up with succulent meat and crispy chicken skin.
It can be tricky in Australian supermarkets to find chicken thighs with the skin on and the bone in, but trust me it is worth the effort for this delicious dish. We find we are able to buy them at the supermarket deli counter. It can be harder to find them in the pre-packaged raw meat section. Another good option to try is your local butcher.
It is no secret that we love chicken here and it is something we eat on a regular basis. It is such a versatile meat that tends to be something that whole family will enjoy, even the fussy ones!
It goes without saying that making your own bone broth at home is the way to go. For a start it is so much cheaper than buying good quality bone broth and you can also control the ingredients used. The best part is that it can actually be made using leftover bones that you may actually just chuck out.
We prefer the flavour of bone broth made with chicken bones and we keep a bag in the freezer where we can add bones as we have them until we have enough to make a batch of broth. Check out this video of us making chicken bone broth in our instant pot –
If you prefer to buy bone broth, then here are the best store bought options that we have found –
- Campbell’s bone broth
- Nutraorganics bone broth powder
- Gevity bone broth body glue
- Best of the Bone broth concentrate
- Kettle & Fire bone broth
- Bonafide Provisions organic chicken bone broth
- Epic Artisanal bone broth
- Pacific Foods organic chicken bone broth
- Try making your own ghee and bone broth to make this dish even more delicious!
- We found the skin on and bone in chicken thighs at Coles supermarket in Australia. They can be a little tricky to find, so maybe try the deli counter of your supermarket or your local butcher.
- This dish will also work with boneless chicken thighs with or without the skin, but we definitely recommend trying to find the skin on for this recipe.
- We like to serve our keto roasted chicken and mushrooms over rocket, baby spinach or with our favourite greens or steamed vegetables. This makes for a complete and satisfying meal.
- You can also serve it over zucchini noodles, cauliflower mash or cauliflower rice, which will soak up the yummy sauce really well.
- We have taken leftovers of this dish to work for lunch the next day and also frozen it in individual portions too.
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Creamy Roasted Chicken Thighs with Bacon & Leek
These roasted chicken thighs with a creamy leek and bacon sauce are the perfect winter warmer dish that is low carb and the whole family with love! The end result tastes like a delicious chicken pie filling and is packed with flavour. It is worth tracking down some chicken thigh cutlets to make this recipe as having the bone on and the skin on really adds to the flavour. Give this recipe a try today!
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- Pre-heat oven to 200C/400F
- Season the chicken thighs liberally on both sides with salt and pepper
- Heat a large oven-proof frying pan or cast iron dish over medium-high heat. (The pan will need to go in the oven, so make sure it is oven proof)
- Add the ghee to melt, then place the chicken thighs skin side down and cook for 5-7 minutes or until the skin is browned
- Turn the chicken pieces over and cook for another 5 minutes skin side up. Remove the chicken from the pan and set aside on a plate.
- Turn the heat down to medium and add the leeks and bacon to the pan and cook for 5 minutes, stirring
- In a small jug, combine the cream, broth, mustard and garlic and whisk to combine
- Add the cream mixture to the pan and bring to a simmer. Allow to simmer for 5 minutes for the sauce to some togther and reduce slightly
- Add the chicken back to the pan, skin side up and place in the oven to roast for 25-30 minutes or until the chicken is cooked through and the skin is crispy
- Once the chicken is cooked, remove the pan from the oven. Remove the chicken thighs and set aside on a plate
- Lightly sprinkle the xanthan gum over the top of the cream and leek mixture and then stir well for 1-2 minutes until it is thick and creamy sauce
- Serve the chicken thighs with the creamy sauce