Serves 4-8

(4 large breasts can easily be cut in half and serve 8 if you are watching your portions)

2 tsp olive oil
4 split bone-in chicken breasts
1/2 tsp sea salt
1/2 tsp black pepper
900 mL carton reduced sodium chicken broth
1 1/2 lb bag of mini potatoes (can use red potatoes, sweet potatoes, etc)
3/4 cup chopped celery
1-12 oz bag mini carrots
4 garlic cloves, minced
1 lemon sliced (toss out the ends)

Preheat oven to 400F. Season all sides of chicken with salt and pepper. Heat a large skillet to medium-high heat, add the oil and breasts (skin side down). Sear until brown…. About 10 minutes. Turn over and brown the other side as well.

Place chicken, skin side up in a large baking pan. Pour broth around the chicken and add the rest of the ingredients. Cover with foil and bake 35-40 minutes. Uncover and bake for another 10 minutes (crisp skin). Toss out the lemon slices and serve. Enjoy!

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