Wednesday, January 18, 2017

Pan-Roasted Chicken with Vegetables and Herbs

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
Grain English Muffin. Topped it off with my morning cup of Bigelow Decaf Green Tea. It was a long night and morning around the house today. Mom got sick late last night, with an upset stomach. From around 11:00 last night until around 9:00 this morning, she couldn't keep anything down. As the morning went on she was able to rest a bit. So between her and Dad it was very busy day. As sick as Mom was my Dad is in worse shape and getting worse every day. Dad is 95 with breathing difficulties and dementia. We have to do most everything for him and he's starting to be more difficult to deal with thanks to the dementia. I t would be easier to handle all this if I wasn't in a wheelchair, but that's not going to change! So you do what you have to do to take care of your parents. Hopefully Mom will be back on her feet in a day or so, she's feeling somewhat better. For Dinner I wanted to prepare a good and delicious hot meal tonight. So tonight I prepared Pan-Roasted Chicken with Vegetables and Herbs.

I wanted a good hearty comfort food for dinner after a long day so I went with a dish I haven't made
in a while, the Pan Sauteed Chicken With Vegetables And Herbs. I Just love these one pan wonder meals! Chicken, Herbs, Potatoes, and Carrots you know it has to be good! To prepare it I’ll need; Sea Salt, Black Pepper, Hungarian Paprika, All Purpose Flour, Boneless and Skinless Chicken Breasts, Extra Light Olive Oil, Baby Gold Potatoes (cut in halves), Whole Baby Carrots, Swanson Chicken Stock, Lemon Juice, Fresh Oregano, and Fresh Thyme. If you’ve been looking for one delicious Chicken Dish for the family, this is it!

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
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

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.

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