Pan Sautéed Chicken with Vegetables & Herbs

So it has been a while. I actually made this dish a couple weeks ago but I've been a little lazy. So here it is! Joelle had a friend over (Lydie) and so I made a nice meal for the 3 of us to go along with our drinks! (sex on the beach of course!). Since Lydie was over, I kind of forgot to take pictures along the way... oops. Here is what I got though!

The Recipe:
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoons all-purpose flour
4 bone-in chicken breast halves
2 tablespoons olive oil
2 small red onions, cut into quarters
1 pound new potatoes, cut into quarters
8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch (I was lazy and just used normal baby carrots... so they work too)
1 1/2 cups Campbell's Chicken Broth
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves

1. Heat the oven to 350F.

2. Stir black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.

3. Heat the oil in a 12-inch oven-safe skillet over medium high heat. (I don't have one of these so I just used a frying pan and then later transfered to a ceramic pot thing you will see in the pictures)

4. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.

5. Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, broth, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.



6. Bake at 350F 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.



My Experience:
Turned out amazingly well. I made a few adjustments to the original recipe such as using Campbell's Chicken Broth instead of the original Swanson Chicken Stock which is more of an American thing. I also used normal baby carrots and a Spanish onion for the vegetables. All went well though.

The total prep time is about 20 minutes and cook time is around 1 hour. So be prepared for that amount of time which is quite longer than my past posts.

If you have the proper oven-safe skillet, this meal doesn't use too many dishes because you are making your vegetables and potatoes right in the same pan! I had to use two though.

Leftovers were also excellent! FYI if you are going to save some for leftovers... make sure that you add some of the juice to your container so that when you microwave it the next day or whatever it wont dry up the chicken. I also found that you taste more of the lemon juice the second time around.

The Ratings:
Lydie's rating: 8.5/10 (pretty good for a first timer)
Joelle's rating: 9.1/10
My rating: 8.5/10