Pan Sauteed Chicken with Vegetables and Herbs

By á-3915

Ingredients

• 1/8 tsp. ground black pepper
• 1/8 tsp. paprika
• 2 tbsp. all-purpose flour
• 4 bone-in chicken breast halves
• 2 tbsp. EVOO
• 2 small red onions, cut into quarters
• 1 pound new potatoes, cut into squares
• 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
• 1 and 1/2 cups chicken stock
• 3 tbsp. lemon juice
• 1 tbsp. chopped fresh oregano leaves
• 1 tbsp. chopped fresh thyme leaves

Details

Servings 4
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

1. Heat the oven to 350. Stir the black pepper, paprika and flour 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 until it's well browned on all sides. Remove the chicken from the skillet.

3. Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.

4. Bake at 350 for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.