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Pan-Roasted Chicken with Vegetables and Herbs

Swanson®

"Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs."
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Ingredients

1 h 30 m servings 801 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Ready In

  1. Heat the oven to 350 degrees 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. Roast for 25 minutes. Uncover the skillet.
  5. Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

Footnotes

  • Recipe Tips:
  • Easy Substitution: To use 4 skinless boneless chicken breast halves (about 1 1/4 pounds) instead of the bone-in chicken, reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Roast, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.
  • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
  • Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

Nutrition Facts


Per Serving: 801 calories; 38.7 g fat; 34.1 g carbohydrates; 76.2 g protein; 218 mg cholesterol; 453 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 16 Ratings

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Most helpful positive review

We read the reviews and seasoned everything through out the adding salt and butter and some anchor chills powder. The chicken was juicy the broth amazing and veggies perfect it was pretty easy ...

Most helpful critical review

I liked the simplicity of making this dish in one pan, but, the flavor fell through. It was very bland and definitely needed more seasoning on both the chicken breading and on the vegetables....

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We read the reviews and seasoned everything through out the adding salt and butter and some anchor chills powder. The chicken was juicy the broth amazing and veggies perfect it was pretty easy ...

I liked the simplicity of making this dish in one pan, but, the flavor fell through. It was very bland and definitely needed more seasoning on both the chicken breading and on the vegetables....

Made this last night and we really liked it. The chicken was nice and moist and we thought it had lots of good flavors. After reading how many felt it lacked flavor I just made a minor change. ...

The recipe itself was easy enough to make. But there was a lot of flavor missing and I had added salt and garlic.

Made as written. Will definitely make again.

Only changes I made were by accident. I forgot the lemon juice, and thyme, oh, yes, I added salt after reading the other comments. Yum. Really, really enjoyed this!

I I added, extra spices. Fresh chopped garlic; the onions should be sliced, not quartered. It took at least 10 minutes to brown the onions If cut in thick slices, it would jave taken less tiim...

This was a very nice way to cook the chicken and vegetables in one pot. I took the advice of other reviewers and extra spice. Since i dod not have fresh herbs I added lemon pepper to both the br...

Very bland. Likely would not make again