Skillet Chicken With Roasted Carrots

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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