Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.