Pan-Roasted Chicken with Vegetables and Herbs Tasty Recipes

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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.

Ingredients :

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

Instructions :

Prep : 20M	Cook : 4 M	Ready in : 1H30M

Notes :

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