Pan-Roasted Chicken With Carrots And Almonds Recipe

Name: Pan-Roasted Chicken With Carrots And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 375u00b0F. 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.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound small carrots (about 12), peeled, 1/2 cup coarsely chopped almonds, 1 tablespoon honey, 4 tablespoons olive oil, divided, and more.

Yes, Pan-Roasted Chicken With Carrots And Almonds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Chicken With Carrots And Almonds

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