Pan-Roasted Chicken with Carrots and Almonds
A delicious combination of crispy-skinned chicken breasts served with honey-roasted carrots and almonds, accompanied by a tangy lemon-yogurt sauce. The dish is garnished with fresh tarragon and shallots for an elegant finish.
Ingredients
- •1 pound small carrots (about 12), peeled
- •½ cup coarsely chopped almonds
- •1 tablespoon honey
- •4 tablespoons olive oil, divided
- •to taste Kosher salt, freshly ground pepper
- •4 pieces skin-on, bone-in chicken breasts (3-4 pounds total)
- •1 cup plain Greek yogurt
- •2 teaspoons fresh lemon juice
- •½ small small shallot, finely chopped
- •2 tablespoons coarsely chopped fresh tarragon
Cooking Instructions
- 1.
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.
20 min
- 2.
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.
23 min
- 3.
While chicken and carrots are roasting, mix yogurt and lemon juice in a small bowl. Season with salt and pepper.
5 min
- 4.
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.
5 min