Pan Roasted Chicken

• 6 boneless skinless chicken breast halves
• 8 new potatoes smalls, scrubbed
• 5 onions smalls, peeled
• 4 carrots mediums, cut into 3" pieces
• 1/2 cup white wine
• 14 ounces chicken broth
• 1 tablespoon lemon juice
• 3 cloves garlic finely chopped
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley

1. 1. Preheat the oven to 350 degrees.
2. 2. Arrange the chicken, potatoes, onions, and carrots in a baking dish.
3. 3. Mix the wine, broth, and lemon juice. Pour over chicken and vegetables.
4. 4. Sprinkle on garlic, oregano, thyme and pepper.
5. 5. Bake uncovered 40 to 45 minutes or until chicken is fork tender. Turn veggies and chicken occasionally and baste with pan juices.
6. 6. Transfer to a serving platter, arranging vegetables around chicken, and sprinkle with parsley.

chicken, potatoes, onions smalls, carrots, white wine, chicken broth, lemon juice, garlic, oregano, thyme, black pepper, parsley

Taken from www.yummly.com/recipe/Pan-Roasted-Chicken-1668144 (may not work)