Skillet-Roasted Chicken with Spring Vegetables

Let me tell you about this Skillet-Roasted Chicken with Spring Vegetables—it's a game-changer in the world of easy, flavorful dinners. Picture this: tender, juicy chicken breasts, seared to perfection and nestled among a colorful array of vibrant spring vegetables, all cooked together in one skillet.

First off, the aroma that fills the kitchen as this dish cooks is nothing short of heavenly. The sizzle of the chicken hitting the hot skillet, the earthy fragrance of fresh herbs, and the zesty citrus notes from the lemon slices—it's like a symphony for the senses.

And let's talk about those vegetables for a moment. Crisp-tender green beans, sweet cherry tomatoes, garden fresh carrots, and perfectly golden baby potatoes—all kissed with the savory goodness of garlic and herbs. Each bite is a burst of flavor and texture, with the lemon slices adding a bright, citrusy kick that ties everything together beautifully.

But the real star of the show here is the chicken. Seared to golden perfection on the outside, yet still tender and juicy on the inside—it's the epitome of comfort food done right. Plus, since everything cooks together in one skillet, cleanup is a breeze—making this dish not only delicious but also incredibly convenient.

So, if you're looking for a wholesome, flavorful meal that's as easy to make as it is satisfying, look no further than this Skillet-Roasted Chicken with Spring Vegetables. Trust me, your taste buds will thank you!

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 pound (about 450g) baby potatoes, halved
• 2 cups (about 240g) fresh green beans, trimmed
• 6 small carrots, sliced diagonally into 1-inch pieces 
• 1 cup (about 150g) cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set it aside.
4. In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the halved baby potatoes and the sliced carrots to the skillet, cut side down. Cook for 5 minutes, until they start to brown.
5. Add the trimmed green beans, halved cherry tomatoes, minced garlic, dried thyme, and dried rosemary to the skillet. Toss everything together to coat the vegetables in the oil and herbs.
6. Place the chicken breasts back into the skillet, nestled amongst the vegetables. Arrange the lemon slices on top of the chicken.
7. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Once cooked, remove the skillet from the oven and let it rest for a few minutes.
9. Garnish the dish with chopped fresh parsley before serving.
10. Serve the Quick Skillet-Roasted Chicken with Spring Vegetables hot, straight from the skillet. Enjoy your delicious and wholesome meal!

So, if you're looking for a wholesome, flavorful meal that's as easy to make as it is satisfying, look no further than this Skillet-Roasted Chicken with Spring Vegetables. Trust me, your taste buds will thank you!