Preheat oven to 450°F. Season chicken with salt and pepper and set aside.
Cook bacon in a cast iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn half way through. Remove to paper-towel lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
Meanwhile, whisk together the broth, vinegar, mustard, garlic, and paprika in a small bowl. Set aside.
Add 2 Tablespoons butter to the pan. Add in the onion and saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top with chopped bacon and parsley. Serve while hot.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in even, large diagonal slices and place in a medium bowl with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the lettuce in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach. Toss the spinach around for a minute, then add the diced tomatoes. Toss together and then add the minced onion. Let simmer until most of the liquid has cooked off, about 5-7 minutes.
Place the sauteed spinach into an ovenproof dish (you could use ramekins), creating divets for the eggs. Crack 1 egg into each hole.
Bake the spinach and eggs for about 8 to 10 minutes, or until your desired egg doneness.
Once cooked, remove from the oven and sprinkle with salt and pepper and paprika.
Serve with fresh fruit for a well balanced breakfast!
Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/2-inch wedges.
Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper.