[DRAFT]
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Inactive: | 50 min |
| Cook: | 20 min |
| Yield: | 4 Servings |
Ingredients
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 4 bone-in chicken breast halves (3 to 3½ pounds)
- 2 tablespoons olive oil
- 2 small red onions, cut in quarters
- 1 pound new potatoes, cut in quarters
- 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
- 1½ cups Swanson® Chicken Stock
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano leaves
- Chopped fresh thyme leaves
Instructions
- 1. Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
- 2. 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.
- 3. Add the onions and potatoes to the skillet and cook for 5 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.
- 4. Bake for 25 minutes. Uncover the skillet.
- 5. Bake, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 696 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 90 g |
| Cholesterol | 272 mg |
| Sodium | 348 mg |