Pan-Roasted Chicken with Carrots and Almonds
Pan-Roasted Chicken with Carrots and Almonds is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.