PAN-ROASTED CHICKEN WITH CARROTS AND ALMONDS
Creamy without being heavy, a dollop of lemony yogurt brings the dish together.
Provided by @MakeItYours
Number Of Ingredients 10
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
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