Pan-Roasted Chicken with Vegetables and Herbs

Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 801 Calories

Ingredients

• 3 tablespoons lemon juice
• ¼ cup all-purpose flour
• 2 tablespoons olive oil
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon paprika
• 3 pounds bone-in chicken breast halves
• 1 ½ cups Swanson® Chicken Stock
• 1 tablespoon chopped fresh oregano leaves
• 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 teaspoon chopped fresh thyme leaves

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Roast for 25 minutes. Uncover the skillet.

Step 5

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