Pan-roasted Chicken Breast

Ingredients

• Servings: 4
• 1/4 cup unsalted butter
• 2 bone-in skin-on chicken breasts
• 4 potatoes, peeled and cut into 1-inch cubes
• 4 carrots, peeled and cut into 1/2-inch rounds
• 3 stalks celery, cut into 1/2-inch slices
• 1 tablespoon fresh rosemary
• 1 teaspoon fresh lemon thyme leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt (such as lawry's®)
• 1/4 teaspoon ground pepper
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• melt butter in a large skillet over medium heat. place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
• flip chicken breasts. arrange potatoes, carrots, and celery around the chicken.
• chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. season everything with paprika, garlic powder, seasoned salt, pepper, salt and black pepper.
• place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).