Dinner Tonight: Pan-Roasted Chicken with Vegetables and Herbs
For Breakfast this morning i prepared a Poached Egg that I served on a toasted Healthy Life Whole
I wanted a good hearty comfort food for dinner after a long day so I went with a dish I haven't made
To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with a Flour and Paprika mix. Heat the Extra Virgin Olive Oil in a 12-inch oven-safe skillet over medium-high heat then add the Chicken and cook until it’s well browned on all sides. Remove the Chicken from the skillet.
Add the Potatoes to the skillet and cook for 5 minutes. Add the Carrots, Chicken Stock, Lemon Juice and Oregano and heat to boil and return the Chicken to the skillet. Cover the skillet. Time for the oven, Bake at 350 degrees F. 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 or any other fresh Herb.
The Chicken comes out super moist and with a fantastic flavor! The Seasoning, Herbs, and the
Lemon Juice gives the Chicken that perfect flavor. The same with the Carrots and Potatoes which burst with flavor. I also baked a Loaf of Pillsbury French Bread. The original full recipe is at the end of the post. I changed a few things from the original recipe to suit our tastes and preferences. For dessert later a 100 Calorie Cup of Breyer’s Chocolate Ice Cream.
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.
1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
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
How to Make It
Step 1 - Heat the oven to 350°F. Stir the flour, black pepper 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 5 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 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.