LibreRecipes

Pan-Roasted Chicken with Carrots and Almonds

Rating

Creamy without being heavy, a dollop of lemony yogurt brings the dish together.

1 pound small carrots (about 12), peeled

1/2 cup coarsely chopped almonds

1 tablespoon honey

4 tablespoons olive oil, divided

Kosher salt, freshly ground pepper

4 skin-on, bone-in chicken breasts (3-4 pounds total)

1 cup plain Greek yogurt

2 teaspoons fresh lemon juice

1/2 small shallot, finely chopped

2 tablespoons coarsely chopped fresh tarragon

Preheat oven to 375°F. Toss carrots, almonds, honey, and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are tender, 15-20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken, skin side down, until golden brown, 5-8 minutes. Turn chicken over, transfer skillet to oven, and roast until cooked through, 10-15 minutes longer.
While chicken and carrots are roasting, mix yogurt and lemon juice in a small bowl. Season with salt and pepper.
Remove chicken and carrots from oven; transfer chicken to a large plate. Add carrots, shallot, and tarragon to skillet and toss to coat in pan drippings. Serve with lemon yogurt.