Name: Pan-Roasted Chicken with Vegetables and Herbs
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: All-purpose flour - ¼ cup; Ground black pepper - ⅛ teaspoon; Paprika - ⅛ teaspoon; Bone-in chicken breast halves - 3 pounds; Olive oil - 2 tablespoons; Red onions, cut into quarters - 2 small; New white potatoes, cut into quarters - 1 pound; Fresh baby carrots, green tops trimmed to 1-inch long - 8 ounces; Swanson® Chicken Stock - 1 ½ cups; Lemon juice - 3 tablespoons; Chopped fresh oregano leaves - 1 tablespoon; Chopped fresh thyme leaves - 1 teaspoon

Pan-Roasted Chicken with Vegetables and Herbs

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pan-Roasted Chicken with Vegetables and Herbs

1. All-purpose flour - ¼ cup

2. Ground black pepper - ⅛ teaspoon

3. Paprika - ⅛ teaspoon

4. Bone-in chicken breast halves - 3 pounds

5. Olive oil - 2 tablespoons

6. Red onions, cut into quarters - 2 small

7. New white potatoes, cut into quarters - 1 pound

8. Fresh baby carrots, green tops trimmed to 1-inch long - 8 ounces

9. Swanson® Chicken Stock - 1 ½ cups

10. Lemon juice - 3 tablespoons

11. Chopped fresh oregano leaves - 1 tablespoon

12. Chopped fresh thyme leaves - 1 teaspoon

How to cook deliciously - Pan-Roasted Chicken with Vegetables and Herbs

1. Stage

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. Stage

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. Stage

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. Stage

Roast for 25 minutes. Uncover the skillet.

5. Stage

Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.