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.

4 servings

53 min

Published October 4, 2025

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

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

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

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

While chicken and carrots are roasting, mix yogurt and lemon juice in a small bowl. Season with salt and pepper.

5 min

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