Pan-Roasted Chicken With Carrots And Almonds
This delightful recipe brings together the earthy sweetness of roasted carrots and almonds with juicy, flavorful chicken breasts. The dish is elevated with a zesty lemon yogurt sauce that adds a touch of brightness to each bite. Perfect for a cozy weeknight dinner or a special weekend meal, this recipe is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 1 small carrots (about 12), peeled
- 1/2 coarsely chopped almonds
- 1 honey
- 4 olive oil, divided
- Kosher salt, freshly ground pepper
- 4 skin-on, bone-in chicken breasts (3-4 pounds total)
- 1 plain Greek yogurt
- 2 fresh lemon juice
- 1/2 small shallot, finely chopped
- 2 coarsely chopped fresh tarragon
Instructions
- Preheat oven to 375°. 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.
- 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.
- While chicken and carrots are roasting, mix yogurt and lemon juice in a small bowl. Season with salt and pepper.
- 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.
Yield
4 servings
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