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Skillet Chicken with Roasted Potatoes and Carrots

Created by breezermom on January 4, 2025

Step 1: Preheat the oven to 425ºF.
Step 2: Heat a large skillet over medium-high heat. Add the oil and swirl to coat. Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the skillet and cook 5 minutes or until golden brown. Turn, and cook an additional 2 minutes. Remove the chicken from the pan and set aside.
Step 3: Place the carrots and potatoes, cut side down, in the skillet. Sprinkle with the thyme. Place the skillet in the oven and bake at 425º for 10 minutes.
Step 4: Return the chicken to the skillet and top with the lemon slices. Bake at 425º for 12 minutes. Remove the skillet from the oven. Place the chicken and vegetables on a plate.
Step 5: Combine 1/2 cup milk, flour, and lemon peel in a bowl.
Step 6: Return the skillet to the stove top over medium-high heat. Do not wipe out the pan. Add the flour mixture, remaining cup of milk, and chicken stock. Scrape the pan to loosen any browned bits. Cook for 3 minutes. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and vegetables to the skillet and allow to heat through. Sprinkle with parsley.