Pan-Roasted Chicken with Vegetables & Herbs

4

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Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
At a glance
Prep
Prep
20 mins
Total
Total
1 hour 30 mins
Serves
Serves
4
Made with
<i><i>Swanson</i></i><sup>®</sup> Chicken Stock
Swanson® Chicken Stock
  • ingredients & Instructions
  • nutritional information
ingredients
1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
3 pounds bone-in chicken breast halves  (about 4 breast halves)
2 tablespoons olive oil
2 small red onions, cut in quarters
1 pound new white potatoes, 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
 
1 . Heat the oven to 350°F.  Stir the flour, black pepper and paprika on a plate.  Coat the chicken with the flour mixture.
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.
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.
4 . Roast for 25 minutes. Uncover the skillet.
5 . Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

recipe 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.
nutritional information
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  • When made with
    Swanson® Chicken Stock
    Calories
    481
    Total Fat
    12.8g
    Saturated Fat
    2.2g
    Cholesterol
    161mg
    Sodium
    355mg
    Total Carbohydrate
    33.6g
    Dietary Fiber
    5.2g
    Protein
    54.7g
    Vitamin A
    160%DV
    Vitamin C
    30%DV
    Calcium
    6%DV
    Iron
    10%DV

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

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