PAN ROASTED CHIX WITH CARROTS & ALMONDS

PAN ROASTED CHIX WITH CARROTS & ALMONDS
PAN ROASTED CHIX WITH CARROTS & ALMONDS

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. small carrots, peeled

  • 1/2

    cup coarsely chopped almonds

  • 1

    T. honey

  • 4

    T. olive oil

  • Kosher salt , freshly ground pepper

  • 4

    skin-on, bone-in chix breasts (3-4 lb. total)

  • 1

    cup plain Greek yogurt

  • 2

    t. lemon juice

  • 1/2

    small shallot, finely chopped

  • 2

    T. coarsely chopped fresh tarragon

Directions

Preheat oven 375. Toss carrots, almonds, honey and 2 T. oil on large rimmed baking sheet, season with salt & pepper. Roast, tossing occasionally until carrots are tender (15-20 min.). Meanwhile, heat remaining 2 T. oil in large skillet over medium high heat. Season chix with salt & pepper. Cook chix, skin side down, until golden (5-8 min.). Turn chix over, transfer skillet to oven and roast until cooked through (10-15 min. longer). Mix yogurt and lemon juice in small bowl. Season with salt & pepper. Remove chix & carrots from oven and transfer chix to large plate. Add carrots, shallot & tarragon to skillet & toss to coat in pan drippings. Serve with lemon yogurt.

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