Name: Pan-Roasted Chicken Breast
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Unsalted butter - ¼ cup; Bone-in, skin-on chicken breasts - 2; Potatoes, peeled and cut into 1-inch cubes - 4; Carrots, peeled and cut into 1/2-inch rounds - 4; Celery, cut into 1/2-inch slices - 3 stalks; Fresh rosemary - 1 tablespoon; Fresh lemon thyme leaves - 1 teaspoon; Smoked paprika - ½ teaspoon; Garlic powder - ½ teaspoon; Seasoned salt (such as LAWRY'S) - ½ teaspoon; Ground white pepper - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon

Ingredients for - Pan-Roasted Chicken Breast

1. Unsalted butter ¼ cup

2. Bone-in, skin-on chicken breasts 2

3. Potatoes, peeled and cut into 1-inch cubes 4

4. Carrots, peeled and cut into 1/2-inch rounds 4

5. Celery, cut into 1/2-inch slices 3 stalks

6. Fresh rosemary 1 tablespoon

7. Fresh lemon thyme leaves 1 teaspoon

8. Smoked paprika ½ teaspoon

9. Garlic powder ½ teaspoon

10. Seasoned salt (such as LAWRY'S) ½ teaspoon

11. Ground white pepper ¼ teaspoon

12. Salt and ground black pepper to taste ¼ teaspoon

How to cook deliciously - Pan-Roasted Chicken Breast

1 . Stage

Melt butter in a 12-inch cast iron or regular skillet over medium heat. Add chicken, skin-side down, and cook until beginning to brown and crisp, about 5 minutes.

2 . Stage

Meanwhile, chop rosemary and lemon thyme together.

3 . Stage

Flip chicken; arrange potatoes, carrots, and celery around the edges of the skillet. Sprinkle herbs over top, then season with paprika, garlic powder, seasoned salt, white pepper, salt, and black pepper.

4 . Stage

Cover and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).