PAN SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Pan Sauteed Chicken with Vegetables and Herbs image

Provided by My Food and Family

Categories Home

Time 1h20m

Number Of Ingredients 12

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Ingredients

1/8 tsp ground black pepper
1/8 tsp paprika
2 Tbsp all purpose flour
4 bone-in chicken halves
2 Tbsp olive oil
2 small red onions, quartered
1 lb new potato, quartered
8 oz whole baby carrots
1 1/2 cups chicken stock
3 Tbsp lemon juice
1 Tbsp oregano
1 Tbsp thyme

Steps:

1. Preheat oven to 350°F. Combine the black pepper, paprika, and flour in a small bowl. Coat the chicken with the flour mixture. Heat the oil in a 12-inch-oven-safe-skillet over medium heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
2. Add the onions and potatoes to the skillet and cook for 5 minutes. All the carrots, stock, lemon juice, and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
3. 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 thyme.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g