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1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoons all-purpose flour
2 tablespoons olive oil
4 bone-in chicken breast halves
2 small red onions, cut into quarters
1 pound new potatoes, cut into quarters
8 ounces fresh whole baby carrots (about 16), geen 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
1. Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
2.
Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add
chicken and cook until it's well browned on all sides. Remove chicken
from skillet.
3. Add onions and potatoes to skillet and cook
for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to
a boil. Return the chicken to the skillet. Cover the skillet.
4.
Bake at 350°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.