Pan Roasted Chicken

Photo: flickr user Sandip Bhattacharya

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Yield:

6.0 servings

Added:

December 2, 2009

Creator:

Anonymous

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Ingredients

6 boneless skinless chicken breast halves

8 smalls new potatoes scrubbed

5 smalls onions peeled

4 mediums carrots cut into 3" pieces

1/2 cup white wine

14 ounces chicken broth

1 tablespoon lemon juice

3 cloves garlic finely chopped

1 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon black pepper

2 tablespoons chopped parsley

Preparation

1

1. Preheat the oven to 350 degrees.

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2. Arrange the chicken, potatoes, onions, and carrots in a baking dish.

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3. Mix the wine, broth, and lemon juice. Pour over chicken and vegetables.

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4. Sprinkle on garlic, oregano, thyme and pepper.

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5. Bake uncovered 40 to 45 minutes or until chicken is fork tender. Turn veggies and chicken occasionally and baste with pan juices.

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6. Transfer to a serving platter, arranging vegetables around chicken, and sprinkle with parsley.

7

NOTES : This turned out very yummy.

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