INGREDIENTS
•
1 tablespoon olive oil
•
4 (6-ounce) skinless, boneless chicken breasts
•
3/4 teaspoon kosher salt, divided
•
1/2 teaspoon black pepper, divided
•
1 cup baby carrots
•
5 small red potatoes, halved
•
1 tablespoon chopped fresh thyme
•
1 lemon, thinly sliced and seeds removed
•
1 1/2 cups whole milk, divided
•
1 1/2 tablespoons all-purpose flour
•
1 1/2 teaspoons lemon zest
•
3/4 cup unsalted chicken stock
•
1/3 cup fresh flat-leaf parsley