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Pan Sauted Chicken with Vegetables and Herbs


1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoons all-purpose flour
2 tablespoons olive oil
4 bone-in chicken breast halves
2 small red onions, cut into quarters
1 pound new potatoes, cut into quarters
8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
1 1/2 cups Swanson chicken stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves

Heat oven to 350 degrees F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture. Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it’s well browned on all sides. Remove chicken from skillet. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil.
Return the chicken to the skillet. Cover the skillet. Bake at 350 degrees F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
Prep: 20 minutes. Cook: 1 hour. Servings: 4./Recipe courtesy of Family Features.