Pan-Sauteed Chicken with Vegetables and Herbs

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1/4 cup all-purpose flour

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

4 bone-in chicken breast halves (3 to 3½ pounds)

2 tablespoons olive oil

2 small red onions, cut in quarters

1 pound new potatoes, cut in quarters

8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long

1½ cups Swanson® Chicken Stock

3 tablespoons lemon juice

1 tablespoon chopped fresh oregano leaves

Chopped fresh thyme leaves