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Categories:
ground black pepper paprika flour chicken olive oil red onions potatoes baby carrots Swanson lemon juice fresh
Viewed: 32 - Published at: 7 years agoIngredients
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 2 tablespoons all-purpose flour
- 4 bone-in chicken breast halves (about 2 pounds)
- 2 tablespoons olive oil
- 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-long
- 1 1/2 cups Swanson(R) Chicken Stock
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh
Method
- 1. Heat the oven to 350°F. Stir the black pepper, paprika and flour 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 until it's well browned on all sides. Remove the chicken from the skillet.
- 3. Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- 4. Bake 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, if desired.
- Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
- To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.
