Pan-Roasted Chicken with Carrots and Almonds Recipe

Pan-Roasted Chicken with Carrots and Almonds Recipe

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