Skillet Chicken And Vegetables Recipe

Name: Skillet Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skin-on, bone-in chicken breast halves, halved crosswise; 2 skin-on, bone-in chicken thighs; 1 1/4 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; Cooking spray; 2 tablespoons olive oil, divided; 12 ounces small red potatoes, quartered; 2 cups (1/2-inch-thick) slices carrot; 2 cups (1/2-inch-thick) slices celery; 1 large red onion, cut into 12 wedges; 4 garlic cloves, thinly sliced; 1/2 cup dry white wine; 1 tablespoon chopped fresh oregano; 1 1/2 cups unsalted chicken stock (such as Swanson); 2 teaspoons cornstarch; 2 tablespoons butter; 1 tablespoon fresh Meyer lemon juice; 2 tablespoons butter; 1 tablespoon chopped fresh parsley

Servings: persons

2 skin-on, bone-in chicken breast halves, halved crosswise
2 skin-on, bone-in chicken thighs
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
2 tablespoons olive oil, divided
12 ounces small red potatoes, quartered
2 cups (1/2-inch-thick) slices carrot
2 cups (1/2-inch-thick) slices celery
1 large red onion, cut into 12 wedges
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 tablespoon chopped fresh oregano
1 1/2 cups unsalted chicken stock (such as Swanson)
2 teaspoons cornstarch
2 tablespoons butter
1 tablespoon fresh Meyer lemon juice
2 tablespoons butter
1 tablespoon chopped fresh parsley

1
Preheat oven to 400u00b0.
2
Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over. Place pan in oven. Bake at 400u00b0 for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165u00b0.
3
Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add carrot, celery, onion, and garlic; cook vegetables for 10 minutes, stirring occasionally. Add wine and chopped fresh oregano; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
4
Return potatoes to pan. Combine chicken stock and cornstarch. Add stock mixture, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to pan; bring to a boil. Cook 1 minute. Stir in butter and lemon juice. Return chicken to pan. Sprinkle with parsley.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 skin-on, bone-in chicken breast halves, halved crosswise, 2 skin-on, bone-in chicken thighs, 1 1/4 teaspoons kosher salt, divided, 3/4 teaspoon black pepper, divided, and more.

Yes, Skillet Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Chicken And Vegetables

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