Skillet Herb Roasted Chicken Recipes

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PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS



Pan-Roasted Chicken with Vegetables and Herbs image

Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h30m

Yield 4

Number Of Ingredients 12

¼ cup all-purpose flour
⅛ teaspoon ground black pepper
⅛ teaspoon paprika
3 pounds bone-in chicken breast halves
2 tablespoons olive oil
2 small red onions, cut into quarters
1 pound new white potatoes, cut into quarters
8 ounces fresh baby carrots, green tops trimmed to 1-inch long
1 ½ cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves

Steps:

  • Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. 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 for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
  • Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  • Roast for 25 minutes. Uncover the skillet.
  • Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

Nutrition Facts : Calories 800.9 calories, Carbohydrate 34.1 g, Cholesterol 217.9 mg, Fat 38.7 g, Fiber 5.2 g, Protein 76.2 g, SaturatedFat 10.1 g, Sodium 453.1 mg, Sugar 6.1 g

SKILLET ROAST CHICKEN



Skillet Roast Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 2 to 4 servings

Number Of Ingredients 8

1 3 1/2- to 4-pound chicken
4 tablespoons unsalted butter or extra-virgin olive oil
3 sprigs rosemary, plus 1 tablespoon chopped leaves
5 cloves garlic, smashed and peeled
6 wide strips lemon zest
Kosher salt and freshly ground pepper
1 large onion, cut into wedges
2 to 3 carrots, cut into 1- to 2-inch chunks

Steps:

  • Bring the chicken to room temperature, about 30 minutes. Pat the skin dry with paper towels. Preheat the oven to 425˚ F.
  • Heat the butter in a large ovenproof skillet over medium heat. Stir in the rosemary, garlic, lemon zest and a pinch of salt and cook until fragrant, about 2 minutes. Let cool slightly.
  • Brush the herb butter all over the chicken; season generously with salt and pepper. Tuck the wing tips under the body and tie the drumsticks together using kitchen twine.
  • Stir the onion and carrots into any remaining herb butter in the skillet; set the chicken on top, breast-side up. Transfer the skillet to the oven and roast until the skin is golden and a thermometer inserted into the thickest part of the thigh registers 165˚ F, 60 to 75 minutes. (Tent the chicken with foil if it is browning too quickly.)
  • Transfer the chicken to a cutting board, pouring any juices from the cavity back into the skillet. Let rest 20 minutes, then carve. Serve the chicken with the vegetables and pan juices.

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