Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
cost per recipe: $17.13
Heat the oven to 375°F. Season the chicken as desired. Stir the flour and paprika on a plate. Coat the chicken with the flour mixture.
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.
Add the onions and potatoes to the skillet and cook for 10 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.
Roast for 25 minutes. Uncover the skillet.
Roast, uncovered, for 30 minutes or until the chicken is cooked through and the vegetables are tender. Season to taste. Sprinkle with the thyme, if desired.
I found the recipe lacked good flavour and the coating on the chicken came off leaving hunks of wet flour blobs in the veggies. It appears I'm the only one this happened to, so it could be something I did wrong. :) But I hold firm on the lack of flavour.
Pan-Roasted Chicken with Vegetables & Herbs
The red onion really gives it flavor. I made sure the potatoes, carrots and onions were lightly browned.
Yuk. I could tell by the smell when I was cooking it, it wasn't going to be good.
I made this recipe last night for me and my three kids. We loved it. The kids cleaned their plates and then my sister came over and she also loved it. IT'S A VERY AWESOME RECIPE, FANTASTIC!!! AND VERY EASY TO MAKE.
Good recipe. Was a hit with the family
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.