Photo by Hirsheimer & Hamilton
YIELD: Makes 4 servings
- 1 pound small carrots (about 12), peeled
- 1/2 cup coarsely chopped almonds
- 1 tablespoon honey
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 4 skin-on, bone-in chicken breasts (3-4 pounds total)
- 1 cup plain Greek yogurt
- 2 teaspoons fresh lemon juice
- 1/2 small shallot, finely chopped
- 2 tablespoons coarsely chopped fresh tarragon
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