Pan Roasted Paprika Chicken Gluten Free

Pan Roasted Paprika Chicken Gluten Free

Ingredients

  • 6 carrots, halved
  • 1 pound red potatoes, peeled and cut into wedges
  • 1 onion, cut into wedges
  • 4 lemon slices
  • 3 1/2 Tbsp. olive oil
  • 4 thyme sprigs, plus 1 1/2 tsp. chopped fresh leaves
  • 4 chicken breast halves
  • 1/4 cup chicken stock
  • 3 Tbsp. lemon juice
  • 1 1/2 tsp. paprika, plus more to taste
  • Salt and pepper (to taste)

Directions

  1. Preheat oven to 400°.
  2. In a roasting pan, toss carrots, potatoes, onion and lemon slices in 2 Tbsp. olive oil; arrange in pan.
  3. Season with salt and pepper and scatter thyme sprigs on top. Roast until golden, about 45 minutes.
  4. Nestle chicken breast halves in pan, drizzle with 1/2 Tbsp. olive oil and sprinkle with paprika, salt and pepper.
  5. Roast until golden, about 15 minutes.
  6. Discard thyme sprigs; transfer contents of pan to a platter.
  7. Place pan on stove top and add chicken stock, lemon juice, thyme leaves, 1 Tbsp. olive oil and paprika.
  8. Bring to a boil. Season with salt and pepper to taste. Pour over chicken and serve.