Ingredients
- ¼ cup all-purpose flour
- 3 pounds bone-in chicken breast halves
- 2 tablespoons olive oil
- 2 small red onions, cut into quarters
- 1 pound new white potatoes, cut into quarters
- 8 ounces fresh baby carrots, green tops trimmed to 1-inch long
- 1 ½ cups Swanson® Chicken Stock
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano leaves
- 1 teaspoon chopped fresh thyme leaves
Why This Recipe Is So Popular
Tips For Best Results
- Cut vegetables into similar sizes to ensure even roasting.
- Toss the vegetables halfway through cooking to promote browning and prevent sticking.
Step 1
Preheat your oven to 350°F. In a shallow dish, mix together the flour, black pepper, and paprika. Give the chicken a good coating with this mixture.
Step 2
Heat some oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook it for about 10 minutes, turning occasionally, until it’s nicely browned on all sides. Take the chicken out and set it aside, then pour off any excess fat from the pan.
Step 3
Toss the onions and potatoes into the skillet and cook them for about 5 minutes, stirring now and then. Next, add the carrots, stock, lemon juice, and oregano. Bring everything to a gentle boil.
Step 4
Put the chicken back in the skillet and cover it with a lid or foil. Pop the skillet into the oven and let it roast for 25 minutes.
Step 5
After that, take the cover off and roast everything for another 20 minutes or until the chicken is cooked through and the veggies are tender. If you like, sprinkle some fresh thyme on top before serving.
