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Pan-Roasted Chicken with Vegetables and Herbs
Pan-Roasted Chicken with Vegetables and Herbs
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Prep Time:
20 minutes
Total Time:
90 minutes
Golden brown skillet-seared chicken breasts baked with potatoes, onions, carrots, and fresh herbs.
Ingredients:
  • 0.25 cup all-purpose flour
  • 0.125 teaspoon ground black pepper
  • 0.125 teaspoon paprika
  • 3 pounds bone-in chicken breast halves
  • 2 tablespoons olive oil
  • 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
  • 1.5 cups Swanson® Chicken Stock
  • 3 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano leaves
  • 1 teaspoon chopped fresh thyme leaves
Instructions:
  • Preheat the oven to 350 degrees F. Combine flour, black pepper, and paprika on a plate. Coat the chicken with the seasoned flour.
  • In a 12-inch oven-safe skillet, heat oil over medium-high heat. Cook chicken for 10 minutes until well browned all over. Remove chicken from skillet and discard any fat.
  • Combine onions and potatoes in the skillet, cook for 5 minutes while stirring occasionally. Pour in carrots, stock, lemon juice, and oregano. Bring to a boil, then add the chicken back to the skillet. Cover.
  • Roast for 25 minutes until uncovered.
  • Roast uncovered for 20 minutes until the chicken is cooked through and the vegetables are tender. Optionally, sprinkle with thyme.

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