pan-roasted-chicken-with-carrots-and-almonds-51160650.json

{
    "directions": [
        "Preheat oven to 375\u00b0F. 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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Roast",
        "Kid-Friendly",
        "Quick & Easy",
        "Dinner",
        "Almond",
        "Carrot",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free"
    ],
    "title": "Pan-Roasted Chicken with Carrots and Almonds",
    "url": "http://www.epicurious.com/recipes/food/views/pan-roasted-chicken-with-carrots-and-almonds-51160650"
}