Pan-Roasted Chicken Breast with Red Potatoes and Baby Carrots

This is, amazingly, a 30 minute meal. It hails from America's Test Kitchen Best 30-Minute Recipe cookbook. That book was a wonderful find. We all have those (week)days when we feel uninspired and have no desire to cook, well, this book helped me over that hump.


Ingredients

4 boneless, skinless chicken breasts
Salt and pepper
Olive oil
4-5 medium red potatoes, cut into 1 inch wedges
1 1/2 pounds baby carrots
2 tablespoons fresh lemon juice
1 large garlic clove, minced
1 teaspoon fresh thyme, minced
Pinch red pepper flakes

Adjust oven rack to lowest position and heat oven to 450°F.

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high until just smoking. Brown chicken on the smooth side, about 5 minutes.

While chicken is cooking, toss potatoes and carrots with a little oil, 1/2 teaspoon salt, 1/4 teaspoon pepper in a microwave-safe bowl. Cover. Microwave on high until potatoes begin to soften, 5 to 7 minutes, toss halfway through.

Transfer chicken to a baking dish and bake until the thickest part registers 160°F—about 15 to 20 minutes.

While the chicken bakes, add a little oil to the pan and return pan to medium heat until shimmering. Drain vegetables and add to skillet. Cook, stirring occasionally, until golden brown and tender, about 10 minutes.

Whisk together 3 tablespoons oil, lemon, garlic, thyme, and red pepper flakes. Drizzle oil over chicken and vegetables before serving