1/2 tsp. paprika
2 heaping Tbs. all-purpose flour
3-5 boneless, skinless chicken breasts
extra virgin olive oil
2 small red onions, quartered
4 large Yukon Gold potatoes, cubed with skin on
4 large carrots, peeled & cut
1 1/2 cups reduced-sodium chicken broth
3 Tbs. lemon juice
1 Tbs. oregano
1 Tbs. fresh thyme
Combine pepper, paprika, and flour in a shallow bowl. Coat chicken with flour mixture.
Heat oil in a skillet over medium-high heat. Add chicken and cook until it is well browned on all sides (it doesn't have to be cooked ALL the way through because you'll be baking it in the oven later to finish it off). Remove chicken from skillet and arrange in a roasting pan. (I sprayed my pan with nonstick cooking spray.)
Add onions and potatoes to the same skillet with the juices and oil still there from the chicken and cook for 5 minutes. Add the carrots, stock, lemon juice, and oregano. Heat to a boil, then add it all carefully around the chicken in the roasting pan. Make sure the juices get evenly distributed. Sprinkle fresh thyme on top.
Cover roasting pan with foil and bake chicken and veggies at 350 for 30 minutes. Uncover and continue cooking for 20-30 more minutes until your potatoes & carrots are tender.
I like this dish a lot because everything you need for your meal is right there in the roasting pan. No need for extras or sides unless you just want them! Yum!
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