Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Pat chicken dry and season both sides with salt and pepper.
Heat oil in a large skillet over medium high heat until shimmering.
Add chicken skin side down if applicable and sear until golden, then flip and sear the other side.
Remove chicken to a plate and set aside while you sweat garlic and onion in the same pan.
Add halved potatoes and carrots and toss to coat in the pan fond.
Pour in a splash of chicken stock and lemon juice, scraping up any browned bits from the bottom.
Return chicken to the pan nestling it among the vegetables and reduce heat to a gentle simmer.
Cover the pan and cook until potatoes are tender and chicken is cooked through.
Uncover and raise the heat briefly to tighten the sauce if it seems thin.
Stir in lemon zest and chopped parsley, taste and adjust seasoning, then serve straight from the pan.

Trim and slice everything the night before to save time. Use prewashed baby vegetables and jarred garlic paste for faster preparation.