Skillet Chicken with Roasted Potatoes and Carrots
Recipe: #44006
January 04, 2025
Categories: Chicken, Carrot Potatoes, One-Pot Meal, Oven Roast, Boneless Pieces, more
"Economical one dish meal. Starts on the stovetop, then moves to the oven. It comes back onto the stovetop for a cream sauce. Great served with a salad or some green beans."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (870.9 g)
- Calories 450.2
- Total Fat - 12.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 421.2 mg
- Sodium - 21968.7 mg
- Total Carbohydrate - 59.3 g
- Dietary Fiber - 15.3 g
- Sugars - 18.4 g
- Protein - 40 g
- Calcium - 292.3 mg
- Iron - 9.7 mg
- Vitamin C - 245.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 425ºF.
Step 2
Heat a large skillet over medium-high heat. Add the oil and swirl to coat. Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the skillet and cook 5 minutes or until golden brown. Turn, and cook an additional 2 minutes. Remove the chicken from the pan and set aside.
Step 3
Place the carrots and potatoes, cut side down, in the skillet. Sprinkle with the thyme. Place the skillet in the oven and bake at 425º for 10 minutes.
Step 4
Return the chicken to the skillet and top with the lemon slices. Bake at 425º for 12 minutes. Remove the skillet from the oven. Place the chicken and vegetables on a plate.
Step 5
Combine 1/2 cup milk, flour, and lemon peel in a bowl.
Step 6
Return the skillet to the stove top over medium-high heat. Do not wipe out the pan. Add the flour mixture, remaining cup of milk, and chicken stock. Scrape the pan to loosen any browned bits. Cook for 3 minutes. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and vegetables to the skillet and allow to heat through. Sprinkle with parsley.
Tips
No special items needed.
0 Reviews
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