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Skillet Roasted Chicken, Potatoes, and Carrots recipe

Skillet Roasted Chicken, Potatoes, and Carrots recipe

Want an “elegant” dish that looks like it took you hours to create, but tastes deliciously homey and comforting?  Then this is the dish for you!  It’s SUPER easy to make and honestly does taste amazingly!  :)  Here’s one of one thousand ways to cook your chicken, but may quickly become your #1 dish!  :)  ENJOY!

Skillet Roasted Chicken, Potatoes, and Carrots

Print Recipe


  • 1 tbsp olive oil
  • 4 chicken breasts
  • 3/4 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 8 oz baby carrots
  • 8 oz small red potatoes, halved
  • 1 tbsp fresh thyme, chopped
  • 8 thin lemon slices, seeds removed
  • 1 and 1/2 c milk, divided
  • 1 and 1/2 tbsp flour
  • 1 and 1/2 tsp lemon rind, grated
  • 3/4 c unsalted chicken stock
  • 1/3 c fresh parsley



Preheat oven to 425 degrees and heat a large skillet over medium-high heat; add oil to skillet to coat.


Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper and add to pan; cook 5 minutes or until golden brown.


Cook chicken on both sides until almost completely cooked, then remove chicken from pan.


Place carrots and potatoes, cut side down, in pan; sprinkle with thyme and saute until almost cooked; remove from pan with chicken


Combine 1/2 c milk, flour, and rind in a bowl and place in pan used for chicken and veggies on medium-high heat.


The add remaining 1 c milk and stock to pan to scrape pan to loosen browned bits; cook 3 minutes.


Stir in remaining 1/2 tsp salt and 1/4 tsp pepper.


Add chicken and vegetables back to pan to complete cooking process and sprinkle with parsley once completely cooked before you serve.


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