Pan-Roasted Chicken with Vegetables & Herbs

By Golfwidow7

Recipe Tips
Easy Substitution: To use 4 skinless boneless chicken breast halves (about 1 1/4 pounds) instead of the bone-in chicken, reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Roast, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

Ingredients

• 1/4 cup all-purpose flour
• 1/8 teaspoon paprika
• 3 pounds bone-in chicken breast half (about 4 breast halves)
• 2 tablespoons olive oil
• 2 small red onion, cut in quarters
• 1 pound new white potato, cut in quarters
• 8 ounces fresh baby carrots (about 16), green tops trimmed to 1-inch-long
• 1 1/2 cups Swanson® Chicken Stock
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leaves

Preparation

Step 1

Step 1
Heat the oven to 375°F. Season the chicken as desired. Stir the flour 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 10 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 30 minutes or until the chicken is cooked through and the vegetables are tender. Season to taste. Sprinkle with the thyme, if desired.