Recipe by IronWannaBe
"This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement."
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bone-in skin-on chicken breasts
potatoes, peeled and cut into 1-inch cubes
carrots, peeled and cut into 1/2-inch rounds
celery, cut into 1/2-inch slices
fresh lemon thyme leaves
seasoned salt (such as LAWRY'S®)
ground white pepper
salt and ground black pepper to taste
I will make this again and again! It is key to use chicken breasts with the skin still on. The veggies were to die for! And best yet, it is simple to throw together, without much of a mess. (Easy clean up.) I put my meat thermometer in at 45 minutes and the chicken was at 190 degrees-- ooops. I'll check way earlier next time.
This was just ok for me. I will admit I did not use bone in chicken, just sliced boneless chicken breast, but it was more the flavor I wasn't impressed with than anything else. I might try this again, but vary the spices quite a bit. There just wasn't anything special about it, IMHO, and I could tell my husband was unimpressed (although he'd never tell me as much, ha!)
This is awesome. Only addition I made was to add small amt chicken broth to the pan after adding the veggies. They really pick up the flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan-Roasted Chicken Breast
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 214
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