Skillet Chicken With Roasted Carrots

This is an amazingly delicious maco friendly dish.

• Ready In: 1 hr 15 mins
• Serves: 4
• Yields: 1 Chicken Breast

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

Directions

1. Preheat oven to 425°F.
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 425°F for 20 minutes.
8. Return chicken to pan; top with lemon slices.
9. Bake at 425°F 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.