Ingredients:
Prep time: 20 minutes Cooking time: 1 hour Makes four servings 1/8 teaspoon ground black pepper 1/8 teaspoon paprika 2 tablespoons all-purpose flour 2 tablespoons olive oil 4 bone-in chicken breast halves 2 small red onions, cut into quarters 1 pound new potatoes, cut into quarters 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch 1-1/2 cups Swanson chicken stock 3 tablespoons lemon juice 1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped fresh thyme leaves

Instructions:
Heat oven to 350 degrees. Combine black pepper, paprika and flour in small bowl; coat chicken with flour mixture. Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until well browned on all sides. Remove chicken from skillet. Add onions and potatoes to the skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet. Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.