Skillet Chicken With Roasted Carrots - cooking recipe

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts, 6 oz
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup baby carrots
5 small red potatoes, halved
1 tablespoon fresh thyme, chopped
1 lemon, thinly sliced and seeds removed
1 1/2 cups whole milk, divided
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons lemon zest
3/4 cup unsalted chicken stock
1/3 cup fresh flat-leaf parsley

Preparation

Preheat oven to 425\u00b0F.
Place a large skillet over medium-high heat. Add oil; swirl to coat.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add chicken to pan; cook 5 minutes or until golden brown.
Turn and cook 2 minutes. Remove chicken from pan.
Place carrots and potatoes, cut side down, in pan; sprinkle with thyme.
Place pan in oven; bake at 425\u00b0F for 20 minutes.
Return chicken to pan; top with lemon slices.
Bake at 425\u00b0F for 12 minutes.
Remove pan from oven. Place chicken and vegetables on a plate.
Combine 1/2 cup milk, flour and lemon zest in a bowl.
Return pan to medium-high heat (do not wipe out pan).
Add flour mixture, remaining 1 cup milk and chicken stock to pan, scraping pan to loosen browned bits; cook 3 minutes.
Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add chicken and vegetables to pan.
Sprinkle with parsley.