Pan-Roasted Chicken With Carrots And Almonds

• 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

1. Preheat oven to 375u0b0F. 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.
2. 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.
3. While chicken and carrots are roasting, mix yogurt and lemon juice in a small bowl. Season with salt and pepper.
4. 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.

carrots, almonds, honey, olive oil, kosher salt, skin, yogurt, lemon juice, shallot, tarragon

Taken from www.epicurious.com/recipes/food/views/pan-roasted-chicken-with-carrots-and-almonds-51160650 (may not work)