Skillet Chicken With Roasted Carrots

• 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

1. Preheat oven to 425u0b0F.
2. Place a large skillet over medium-high heat. Add oil; swirl to coat.
3. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Add chicken to pan; cook 5 minutes or until golden brown.
5. Turn and cook 2 minutes. Remove chicken from pan.
6. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme.
7. Place pan in oven; bake at 425u0b0F for 20 minutes.
8. Return chicken to pan; top with lemon slices.
9. Bake at 425u0b0F for 12 minutes.
10. Remove pan from oven. Place chicken and vegetables on a plate.
11. Combine 1/2 cup milk, flour and lemon zest in a bowl.
12. Return pan to medium-high heat (do not wipe out pan).
13. Add flour mixture, remaining 1 cup milk and chicken stock to pan, scraping pan to loosen browned bits; cook 3 minutes.
14. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
15. Add chicken and vegetables to pan.
16. Sprinkle with parsley.

olive oil, chicken breasts, kosher salt, black pepper, baby carrots, red potatoes, fresh thyme, lemon, milk, flour, lemon zest, unsalted chicken, parsley

Taken from www.food.com/recipe/skillet-chicken-with-roasted-carrots-530801 (may not work)