INGREDIENTS
1 tbsp
olive oil
1 tbsp
olive oil
24 oz
chicken breast halves
24 oz
chicken breast halves
3/4 tsp
kosher salt
3/4 tsp
kosher salt
1/2 tsp
pepper
1/2 tsp
pepper
8 oz
baby carrots
8 oz
baby carrots
8 oz
potatoes
8 oz
potatoes
1 tbsp
thyme
1 tbsp
thyme
8 slices
lemon
8 slices
lemon
1 1/2 cups
milk
1 1/2 cups
milk
1 1/2 tbsp
flour
1 1/2 tbsp
flour
1 1/2 tsp
lemon rind
1 1/2 tsp
lemon rind
3/4 cup
chicken stock
3/4 cup
chicken stock
1/3 cup
flat-leaf parsley
1/3 cup
flat-leaf parsley