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Ingredients
- 4 bone in chicken breast halves
- 2 t bsp flour
- 2 tbsp olive oil
- 2 small red onions, chopped
- 8 ounces baby carrots
- 1 lb potatoes; cut into quarters
- 1 1/2 cup Swanson’s chicken broth
- 3 tbsp lemon juice
- 1 tbsp oregano leaves
- 1 tbsp chopped thyme
Preparation
Step 1
1. Heat the oven to 350*F
2. Season the chicken as desired
3. Coat with flour
4. Heat the oil in a 12 inch oven safe skillet
5. Add the chicken and cook until its well browned on all sides
6. Remove the chicken from the skillet
7. Add the onions and potatoes to the skillet and cook for 5 minutes
8. Add the carrots, stock, lemon juice, and oregano
9. Return chicken to the skillet
10. Cover the skillet
11. Bake at 350*F for 20 minutes
12. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender
13. Sprinkle with the thyme