Roasted chicken breasts wrapped in bacon with leeks (Paleo)

INGREDIENTS

• 2 large chicken breasts, skin-on;
• 2 large leeks, sliced into ¼ inch slices;
• Olive oil;
• A few sprigs of fresh thyme;
• Cooking fat;
• 1/3 cup water
• 14 slices bacon;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Preheat your oven to 400 F.

2 In a bowl, place the chicken breasts, the leek slices, a bunch of picked thyme leaves, a few knobs
of cooking fat, a splash olive oil and season with
salt and pepper. Mix everything together well.

3 Line the bottom of a baking dish with a sheet of
aluminium paper that’s a bit larger than the dish,
to get some loose ends.

4 Place the leek mixture on the bottom of the dish
and place the breasts on top.

5 Wrap each chicken breast in 7 slices of bacon,
pour some more olive oil and knobs of cooking
fat here and there and place a few whole thyme
sprigs on top. Add the water.

6 Close up the loose ends of the aluminium paper
over the uncovered leeks so they don’t burn.

7 Cook in the middle of the preheated oven for
about 30 minutes, until the chicken is wellcooked.