Orange Rosemary Chicken and Bacon


Orange Rosemary Chicken and Bacon


  • 2 tbsp. Balsamic, cider or wine vinegar
  • 2 cloves garlic, chopped
  • Salt and pepper
  • About 1/3 cup of flour {I used Bob’s Red Mill Almond Meal/Flour, 16 oz , but any flour will do}
  • About 4 tbsp. olive oil
  • 1 pkg. bacon
  • 8 boneless, skinless chicken thighs
  • 2 oranges
  • 2 sprigs of rosemary fresh or dried 2 tsp.
  • ¾ cup of chicken stock


  1. Heat a cast-iron skillet over medium-high heat.
  2. Cook bacon on medium-high skillet until crispy. Place on paper towels to drain. When cool, break bacon in half.
  3. Juice one of the oranges and slice the other, discarding ends. Chop 2 large cloves garlic. Strip 2-3 stems of rosemary and chop or use 2 tsp. of dried rosemary.
  4. Season chicken with salt and pepper on both sides and lightly dredge in flour of choice.
  5. Add oil to pan {if using a clean pan, or used bacon fat if using pan from bacon}. Cook chicken about 4 minutes on each side to golden and remove to plate. Add orange slices and caramelize on each side, 1 minute. Top the chicken with the orange slices.
  6. Add another drizzle of oil to the pan along with the garlic and rosemary. Stir 30 seconds then add orange juice. Add 2 tablespoons vinegar, stir and add about 3/4 cup of stock. Add the chicken and sliced oranges back to the skillet; turn to coat. Simmer 2 minutes.
  7. Top chicken in the pan with crispy broken pieces of bacon and serve.