Flavorful Pan-Roasted Chicken Accompanied by Vegetables and Herbs

Ingredients 0/10

Step 1

Preheat your oven to 350°F. On a plate, mix together the flour, black pepper, and paprika. Give the chicken a good coating with this mixture. Heat some oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken and cook it for about 10 minutes, turning occasionally, until it’s nicely browned all over. Take the chicken out and set it aside, then pour off any extra fat from the pan.

Step 2

Add the onions and potatoes to the skillet and cook them for around 5 minutes, stirring now and then so they don’t stick. Toss in the carrots, then pour in the stock, lemon juice, and sprinkle the oregano on top. Bring everything to a boil. Nestle the chicken back into the pan and cover it with a lid or foil.

Step 3

Pop the skillet into the oven and roast for 25 minutes. After that, remove the cover and continue roasting uncovered for another 20 minutes or until the chicken is cooked through and the veggies are tender. If you like, sprinkle some fresh thyme over the top before serving.