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Bon Appétit

Pan-Roasted Chicken with Carrots and Almonds

By The Bon Appétit Test Kitchen

4.6

(27)

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Pan-Roasted Chicken with Carrots and AlmondsHirsheimer & Hamilton

Creamy without being heavy, a dollop of lemony yogurt brings the dish together.

Recipe information

  • Yield

    Makes 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

Preparation

  1. Step 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.

    Step 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.

    Step 3

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

    Step 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.

Nutrition Per Serving

Per serving: 580 calories
25 g fat
4 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsCarrotRoot VegetableVegetableAlmondNutChicken BreastChickenPoultryYogurtDairyTarragonHerbs & SpicesMainDinnerGluten FreeEasyWeeknight MealsRoastBon Appétit

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