Rating: 4 stars 4.1
22 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

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



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat the oven to 350 degrees F. Stir the flour, black pepper 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 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.

  • Roast for 25 minutes. Uncover the skillet.

  • Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

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.

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Nutrition Facts

801 calories; protein 76.2g; carbohydrates 34.1g; fat 38.7g; cholesterol 217.9mg; sodium 453.1mg. Full Nutrition