Try this Skillet Chicken with Roasted Potatoes and Carrots recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425°.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425° for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425° for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate.
3. Combine 1/2 cup milk, flour, and rind in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture, remaining 1 cup milk, and stock to pan, scraping pan to loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 135 | ||
Calories from Fat: 19 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 325.8mg | 11 % | |
Potassium 761.1mg | 20 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 13.1g | 52 % | |
Sugars, other 27.1g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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