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Pan-Roasted Chicken with Vegetables & Herbs

An image of prepared Pan-Roasted Chicken with Vegetables & Herbs made with chicken, red onion, potatoes, carrots, Swanson® Chicken Stock, lemon and fresh herbs.
  • prep time: 20 min
  • total time: 1 hr 45 min
  • serves: 4 people

Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.

Ingredients

  • 1/4 cup all purpose flour
  • 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

Instructions

  • Tips

    • Easy Substitution: To use 4 skinless boneless chicken breast halves (about 1 1/4 pounds) instead of the bone-in chicken, reduce the oil to 1 tablespoon.  Proceed as directed above but do not cover the skillet.  Roast, uncovered, for 25 minutes or until the chicken is cooked through.  Sprinkle with the thyme, if desired.
    • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

  • Step 1

    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.

  • 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 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.

  • Step 4

    Roast for 25 minutes. Uncover the skillet.

  • Step 5

    Roast, uncovered, for 30 minutes or until the chicken is cooked through and the vegetables are tender. Season to taste.  Sprinkle with the thyme, if desired.

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Made With

Calories 733
Total Fat 27 g
Sat. Fat 6.7 g
Trans Fat 0 g
Cholesterol 221 mg
Sodium 442 mg
Total Carb 33 g
Dietary Fiber 5 g
Sugar 6 g
Protein 83 g
Vitamin D 2 %DV
Calcium 7 %DV
Iron 25 %DV
Potassium 29 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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