Pan-Roasted Chicken with Vegetables and Herbs Recipe

Recipesfull introduces to you: Popular Recipes. (Pan-Roasted Chicken with Vegetables and Herbs Recipe). Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.

Brief

Prep 20 mins

Additional: 1hr10 mins

Total: 1hr30 mins

Servings: 4

Yield: 4 servings

Pan-Roasted Chicken with Vegetables and Herbs Recipe

Ingredients

¼ cup all-purpose flour

⅛ teaspoon ground black pepper

⅛ teaspoon paprika

3 pounds bone-in chicken breast halves

2 tablespoons olive oil

2 small red onions

cut into quarters

1 pound new white potatoes

cut into quarters

8 ounces fresh baby carrots

green tops trimmed to 1-inch long

1 ½ cups Swanson® Chicken Stock

3 tablespoons lemon juice

1 tablespoon chopped fresh oregano leaves

1 teaspoon chopped fresh thyme leaves

Tips

Directions

Step 1

Heat the oven to 350 degrees 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.

Nutritional Information

Pan-Roasted Chicken with Vegetables and Herbs Recipe

Servings Per Recipe:4

Calories: 800.9

% Daily Value *

Protein: 76.2g 152%

Carbohydrates: 34.1g 11%

Dietary Fiber: 5.2g 21%

Sugars: 6.1g

Fat: 38.7g 60%

Saturated Fat: 10.1g 50%

Cholesterol: 217.9mg 73%

Vitamin A Iu: 9717.5IU 194%

Niacin Equivalents: 50.1mg 385%

Vitamin B6: 2.2mg 136%

Vitamin C: 34.5mg 58%

Folate: 67.3mcg 17%

Calcium: 82.1mg 8%

Iron: 3.8mg 21%

Magnesium: 123mg 44%

Potassium: 1472.4mg 41%

Sodium: 453.1mg 18%

Thiamin: 0.3mg 33%

Calories From Fat: 347.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.