• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Strip thyme leaves from stems; mince leaves until you have 11⁄2 tsp (3 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces; halve any large pieces. Zest and quarter lemon.

• Finely chop pecans or crush in bag with a heavy-bottomed pan or rolling pin. • Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave- safe bowl. Microwave until melted, 45 seconds. • Stir in pecans, panko, and 1 tsp chopped thyme (2 tsp for 4). Season with salt and pepper.

• Pat chicken* dry with paper towels. Season all over with 3⁄4 tsp garlic powder (11⁄2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder later.) • Place chicken on one side of a baking sheet. Spread top of each with 1 tsp honey Dijon dressing (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides).

• Toss carrots on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. (For 4 servings, add carrots to a second sheet; roast chicken on top rack and carrots on middle rack.) • Roast on top rack for 12 minutes (you’ll start the biscuits then).

• Meanwhile, remove biscuits from package. Separate biscuits; place at least 2 inches apart on a second lightly oiled baking sheet. (For 4 servings, carefully add biscuits to sheet with chicken.) • Once chicken has roasted 12 minutes, add biscuits to middle rack. Bake until biscuits and chicken are golden brown and cooked through and carrots are tender, 8-11 minutes. TIP: If chicken is done before carrots, remove from sheet and continue roasting carrots.

• Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. • Stir in remaining garlic powder and remaining chopped thyme; season with salt and pepper.

• Carefully toss roasted carrots with lemon zest and a squeeze of lemon juice. Split biscuits and spread with garlic thyme butter. • Divide carrots, chicken, and biscuits between plates. Drizzle chicken with remaining honey Dijon dressing. Serve with any remaining lemon wedges on the side.