- 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, green tops trimmed to 1-inch
- 1 1/2 cups Swanson® Chicken Stock
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon chopped fresh thyme leaves
- Heat the oven to 350 degrees F. Combine the black pepper, paprika and flour in a small bowl. 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 until it's well browned on all sides. Remove the chicken from the skillet.
- 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.
- Bake at 350 degrees F 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.