Pan-Roasted Chicken with Carrots and Almonds

Name: Pan-Roasted Chicken with Carrots and Almonds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters coarsely chopped almonds; 454 grams carrots (about 12), peeled; 2 Tbsps coarsely chopped fresh tarragon; 1 Tbsp honey; 4 servings Kosher salt, freshly ground pepper; 2 teaspoons fresh lemon juice; 4 Tbsps olive oil, divided; 237 milliliters plain Greek yogurt; 1 smalls shallot, finely chopped; 4 skin-on, bone-in chicken breasts (3-4 pounds total)

Pan-Roasted Chicken with Carrots and Almonds might be just the main course you are searching for. This gluten free recipe serves 4. One serving contains 416 calories, 16g of protein, and 24g of fat. A mixture of almonds, shallot, skin-on, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 375°F. Toss carrots, almonds,honey, and 2 tablespoons oil on a large rimmedbaking sheet; season with salt and pepper.Roast, tossing occasionally, until carrots aretender, 15-20 minutes.

Ingredients you will need

Salt And Pepper

Almonds

Carrot

Honey

Cooking Oil

Equipment you will use

Oven

Meanwhile, heat remaining 2 tablespoons oilin a large skillet over medium-high heat.Season chicken with salt and pepper. Cookchicken, skin side down, until goldenbrown, 5-8 minutes. Turn chicken over,transfer skillet to oven, and roast untilcooked through, 10-15 minutes longer.

Ingredients you will need

Salt And Pepper

Whole Chicken