Pan-Roasted Chicken with Vegetables & Herbs | Swanson®

Ingredients

• 1/4 cup all purpose flour
• 1/8 teaspoon paprika
• 3 pounds bone-in chicken breast half (about 4 breast halves)
• 2 tablespoons olive oil
• 2 small red onion, cut in quarters
• 1 pound new white potato, cut in quarters
• 8 ounces fresh baby carrots (about 16), green tops trimmed to 1-inch-long
• 1 1/2 cups Swanson® Chicken Stock
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leaves