Pan-Roasted Chicken with Vegetables and Herbs

Recipe View 5 mins Preheat your oven to 350°F (175°C). (5 minutes)

Recipe View 5 mins On a plate, combine the flour, black pepper, and paprika. Dredge the chicken pieces in this mixture, ensuring they are evenly coated. Shake off any excess. (5 minutes)

Recipe View 15 mins Heat the olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once the oil is shimmering, carefully place the chicken in the skillet, skin-side down. Sear for 8-10 minutes, or until the skin is beautifully golden brown and crispy. Flip the chicken and sear for another 5 minutes to brown the other side. Remove the chicken from the skillet and set aside. Pour off any excess fat from the skillet, leaving behind just a thin layer. (15 minutes)

Recipe View 10 mins Add the quartered red onions and potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until they begin to soften and caramelize slightly. Add the baby carrots, chicken stock, lemon juice, and oregano. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the skillet. (10 minutes)

Recipe View 2 mins Return the chicken to the skillet, nestling it amongst the vegetables. Ensure the chicken is partially submerged in the liquid. Cover the skillet tightly with a lid or aluminum foil. (2 minutes)

Recipe View 25 mins Transfer the skillet to the preheated oven and roast for 25 minutes. (25 minutes)

Recipe View 20 mins Remove the lid or foil and continue to roast, uncovered, for another 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. (20 minutes)

Recipe View 10 mins Remove the skillet from the oven and let it rest for 5-10 minutes before serving. Sprinkle with fresh thyme leaves for a final touch of herbaceous flavor. (10 minutes)