Pan-Roasted Chicken with Carrots and Almonds
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.
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.
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.
While chicken and carrots are roasting,mix yogurt and lemon juice in a small bowl.Season with salt and pepper.
Remove chicken and carrots fromoven; transfer chicken to a large plate.
Addcarrots, shallot, and tarragon to skilletand toss to coat in pan drippings.
Per serving: 580 calories, 25 g fat, 4 g fiber