Name: Pan-Roasted Chicken Breast
Ingredients: 0.25 cup unsalted butter; 2 bone-in skin-on chicken breasts; 4 potatoes, peeled and cut into 1-inch cubes; 4 carrots, peeled and cut into 1/2-inch rounds; 3 stalks celery, cut into 1/2-inch slices; 1 tablespoon fresh rosemary; 1 teaspoon fresh lemon thyme leaves; 0.5 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon seasoned salt (such as LAWRY'S®); 0.25 teaspoon ground white pepper; salt and ground black pepper to taste

Ingredients

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

Steps

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.
Meanwhile, chop rosemary and lemon thyme together.
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.
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).