INGREDIENTS
1 tbsp
olive oil
4
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
8
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
1/3 cup
fresh flat-leaf parsley