Recipe :: Pan-Roasted Chicken with Carrots and Almonds

I stumbled across this recipe in Bon Appétit a few months ago, and since then it has become one of our favorite weeknight dinners.  For me, when I'm wanting to prepare an easy dinner, the fewer ingredients a recipe requires the better.  We almost always have a couple boneless organic chicken breasts in the fridge, a handful of almonds in the pantry, and a bunch carrots in the refrigerator...so this recipe is a perfect way for me to make a delicious meal on a budget.  Plus the fact that we are now starting to see fresh carrots at the farmers market?  Even better!  Note, by the time dinner was ready it was dark outside, and we all know what food photography looks like with bad lighting {SCARY!}.  So to shield your eyes I simply used the photograph from the magazine :)

Pan-Roasted Chicken with Carrots and Almonds {recipe via Bon Appétit}
Serves 4

INGREDIENTS
1 pound small carrots (about 12), peeled
1/2 cup coarsely chopped almonds
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 skin-on, bone-in (or boneless) chicken breasts
1 cup plain Greek yogurt
2 teaspoons fresh lemon juice
1/2 small shallot, finely chopped
2 tablespoons coarsely chopped fresh tarragon

INSTRUCTIONS
Preheat oven to 375°. Toss carrots, almonds, 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.