Pan-Roasted Chicken Breast

Ingredients

• 1/4 cup unsalted butter
• bone-in, skin-on chicken breasts
• potatoes, peeled and cut into 1-inch cubes
• carrots, peeled and cut into 1/2-inch rounds
• stalk scelery, cut into 1/2-inch slice s
• tablespoon fresh rosemary
• teaspoon fresh lemon thyme leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt (such as LAWRY'S)
• 1/4 teaspoon ground white pepper
• salt and ground black pepper to taste

Instructions

1. 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.
2. Meanwhile, chop rosemary and lemon thyme together.
3. 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.
4. 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).