Pan-Roasted Chicken with Vegetables and Herbs
Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
Recipe Summary test
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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