Recipe Details
Ingredients
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¼cupunsalted butter
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2bone-in, skin-on chicken breasts
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4potatoes, peeled and cut into 1-inch cubes
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4carrots, peeled and cut into 1/2-inch rounds
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3stalkscelery, cut into 1/2-inch slices
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1tablespoonfresh rosemary
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1teaspoonfresh lemon thyme leaves
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½teaspoonsmoked paprika
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½teaspoongarlic powder
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½teaspoonseasoned salt (such as LAWRY’S)
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¼teaspoonground white pepper
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salt and ground black pepper to taste
Cooking Directions
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Melt butter in a 12-inch cast iron or regular skillet over medium heat. Add chicken, skin-side down, and cook until beginning to brown and crisp, about 5 minutes.
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Meanwhile, chop rosemary and lemon thyme together.
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Flip chicken; arrange potatoes, carrots, and celery around the edges of the skillet. Sprinkle herbs over top, then season with paprika, garlic powder, seasoned salt, white pepper, salt, and black pepper.
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Cover 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).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories601 | |
| % Daily Value * | |
| Total Fat 24g |
30% |
| Saturated Fat 11g |
54% |
| Cholesterol 157mg |
52% |
| Sodium 349mg |
15% |
| Total Carbohydrate 46g |
17% |
| Dietary Fiber 7g |
26% |
| Total Sugars 6g |
|
| Protein 50g |
101% |
| Vitamin C 48mg |
53% |
| Calcium 92mg |
7% |
| Iron 4mg |
21% |
| Potassium 1595mg |
34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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