- 1/4 cup all-purpose flour
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 3 pounds bone-in chicken breast halves
- 2 tablespoons olive oil
- 2 small red onions, cut into quarters
- 1 pound new white potatoes, cut into quarters
- 8 ounces fresh baby carrots, green tops trimmed to 1-inch long
- 1 1/2 cups Swanson® Chicken Stock
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano leaves
- 1 teaspoon chopped fresh thyme leaves
- Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Roast for 25 minutes. Uncover the skillet.
- Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
04/04/2018
recipepes.com
Pan-Roasted Chicken with Vegetables and Herbs, recipe
PT15M
PT1H
5
455 calories
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