PAN ROASTED CHIX WITH CARROTS & ALMONDS

By brian-2

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

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

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.