Pan Sauteed Chicken with Vegetables & Herbs

PAN SAUTEED CHICKEN WITH VEGETABLES & HERBS

1/8 tsp. ground black pepper
1/8 tsp. paprika
2 tbsp. all-purpose flour
4 bone-in chicken breast halves 2 tbsp. olive oil
2 small red onions, cut into quarters
1 lb. new potato, cut into quarters
8 oz. fresh whole baby carrots (about 16), green tops trimmed to 1-inch
1 1/2 cups chicken stock
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano leaves
1 tbsp. chopped fresh thyme leaves

Heat the 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-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet. 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. Bake at 350°F. 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. Makes 4 servings.