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Pan-Roasted Chicken with Vegetables and Herbs<\/p>\nPan-Roasted Chicken with Vegetables and Herbs<\/p>\n
<\/p>\n
\u00bc cup all-purpose flour<\/p>\n
\u215b tsp. paprika<\/p>\n
3 lb bone-in chicken breast halves (about 4 breast halves)<\/p>\n
2 T. olive oil<\/p>\n
2 small red onions, cut in quarters<\/p>\n
1 lb new white potatoes, cut in quarters<\/p>\n
8 oz fresh baby carrots (about 16), green tops trimmed to 1-inch-long<\/p>\n
1\u00bd cups chicken stock<\/p>\n
3 T. lemon juice<\/p>\n
1 T. chopped fresh oregano leaves<\/p>\n
1 tsp. chopped fresh thyme leaves<\/p>\n
<\/p>\n
Heat the oven to 375\u00b0F. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pan-Roasted Chicken with Vegetables and Herbs \u00bc cup all-purpose flour \u215b tsp. paprika 3 lb bone-in chicken breast halves (about 4 breast halves) 2 T. 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 1\u00bd cups chicken stock 3 T. lemon juice 1 T. chopped fresh oregano leaves 1 tsp. chopped fresh thyme leaves Heat the oven to…<\/p>\n