PAN-ROASTED CHICKEN WITH CARROTS AND ALMONDS

Steps:

• 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.
• 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.
• Per serving: 580 calories, 25 g fat, 4 g fiber
• Nutritional analysis provided by
• Bon Appétit