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Skillet Chicken with Vegetables and Herbs
Skillet Chicken with Vegetables and Herbs

Skillet Chicken with Vegetables and Herbs

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/8 tsp black pepper
1/8 tsp paprika
2 Tbsp flour
4 bone-in chicken breast halves
2 Tbsp olive oil
2 sm. red onions, cut into quarters
1 lb new potatoes, cut into quarters
8 oz fresh whole baby carrots
1-1/2 cups chicken stock
3 Tbsp lemon juice
1 Tbsp chopped fresh oregano leaves
1 Tbsp chopped fresh thyme leaves
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Let's Make It
1
Preheat oven to 350 degrees F. Combine black pepper, paprika and flour. Coat the chicken with flour mixture. Heat the oil in a 12-in. 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.
2
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.
3
Bake 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.
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