Chicken with New Baby Potatoes and Fresh Herbs
Recipe: #9684
May 24, 2013
Categories: Chicken, Fathers Day, Mothers Day, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"A yummy chicken recipe using fresh herbs"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (540.7 g)
- Calories 631
- Total Fat - 37.7 g
- Saturated Fat - 10.1 g
- Cholesterol - 219 mg
- Sodium - 1149.5 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 5.7 g
- Sugars - 4.7 g
- Protein - 41.6 g
- Calcium - 101.6 mg
- Iron - 6.3 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine salt, black pepper, paprika, and flour together in shallow bowl. Coat chicken with flour mixture.
Step 2
Heat some oil in a 12-inch cast-iron skillet (or an oven-proof skillet) at medium-high heat. Add chicken and cook until well browned, about 4 minutes per side. Reduce heat to medium. Remove chicken from skillet.
Step 3
Add onions and potatoes to skillet and cook for 5 minutes, adding in more oil if you need it. Add in garlic and cook 1 minute. Add carrots, broth, lemon juice and oregano. Heat to a boil. Return chicken to skillet. Cover skillet.
Step 4
Bake at 350°F (preheated oven) for 20 minutes. Uncover skillet and bake until chicken is cooked through and vegetables are tender, about 15 minutes. Sprinkle with thyme.
Tips
No special items needed.
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