Name: Pan-Roasted Chicken with Carrots and Almonds
Prep time: 20 minutes
Total time: 40 minutes
Yield: 4 Servings
Ingredients: 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

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Creamy without being heavy, a dollop of lemony yogurt brings the dish together.

Recipe notes