Pan-Roasted Chicken with Vegetables and Herbs
Ingredients
- ¼ cup all-purpose flour
- ⅛ tsp paprika
- 3 lb bone-in chicken breast halves (about 4 breast halves)
- 2 Tbsp olive oil
- 2 small red onions, cut in quarters
- 1 lb new white potatoes, cut in quarters
- 8 oz fresh baby carrots (about 16), green tops trimmed to 1-inch-long
- 1½ cups chicken stock
- 3 Tbsp lemon juice
- 1 Tbsp chopped fresh oregano leaves
- 1 tsp chopped fresh thyme leaves
Instructions
- 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.
- 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.
- 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.
- Roast for 25 minutes. Uncover the skillet.
- Roast, uncovered, for 30 minutes or until the chicken is cooked through and the vegetables are tender. Season to taste. Sprinkle with thyme, if desired.
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