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

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.