Pan-Roasted Chicken with Carrots and Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Creamy without being heavy, a dollop of lemony yogurt brings the dish together. 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 |
Directions:
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.
5. Per serving: 580 calories, 25 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
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