Pan-Roasted Chicken with Carrots and Almonds

Ingredients for Pan-Roasted Chicken with Carrots and Almonds

• 450g small carrots (about 12), peeled

• 120ml coarsely chopped almonds

• 1 tablespoon honey

• 4 cucchiai di olio d'oliva, divisi

• Sale kosher, pepe macinato fresco

• 4 skin-on, bone-in chicken breasts (3-1.8kg total)

• 240ml plain Greek yoghurt

• 2 teaspoons fresh lemon juice

• 1/2 small shallot, finely chopped

• 2 tablespoons coarsely chopped fresh tarragon

Preheat oven to 191°C. 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 yoghurt 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 yoghurt.

Avvertenza

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