Pan-Roasted Chicken with Vegetables and Herbs
Description
Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
Ingredients
•
1/4 cup all-purpose flour
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1/8 teaspoon ground black pepper
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1/8 teaspoon paprika
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3 pounds bone-in chicken breast halves
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2 tablespoons olive oil
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2 small red onions, cut into quarters
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1 pound new white potatoes, cut into quarters
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8 ounces fresh baby carrots, green tops trimmed to 1-inch long
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1 1/2 cups Swanson® Chicken Stock
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3 tablespoons lemon juice
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1 tablespoon chopped fresh oregano leaves
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1 teaspoon chopped fresh thyme leaves
Directions
1
Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
2
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.
3
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.
4
Roast for 25 minutes. Uncover the skillet.
5
Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.