Skillet Chicken with Roasted Potatoes and Carrots

INGREDIENTS

1 tbsp

olive oil

skinless, boneless chicken breast halves

3/4 tsp

kosher salt, divided

1/2 tsp

freshly ground black pepper, divided

8 oz

baby carrots

8 oz

small red potatoes, halved

1 tbsp

chopped fresh thyme

thin lemon slices, seeds removed

1 1/2 cups

whole milk, divided

1 1/2 tbsp

all-purpose flour

1 1/2 tsp

grated lemon rind

3/4 cup

unsalted chicken stock (such as Swanson)

1/3 cup

fresh flat-leaf parsley