Pan-Roasted Chicken with Carrots and Almonds

I enjoyed the different textures of the chicken combined with the crunchy carrot mixture. Carrots should not be too soft. The smooth yogurt softens the bite of the chicken a bit and makes it easier to swallow. I chose the recipe because it did not require marinating the chicken for a long time. I did not have the full amount of tarragon. I am sure that would have given the flavor a punch. I used organic chicken thighs and breast with the bone in it. I cooked it as instructed. I believe the bone in the chicken allowed it to cook to the time of the instructions. Skin was not crispy though. I would make it again.

• loveart

• 12/11/2021

Delicious

• mellon6

• Philadelphia

• 10/30/2020

Where's the Wow? I was really looking forward to this, based on the ingredients and the reviews. It just didn't come together for us. It wasn't bad, it was just good enough. We used chicken breasts cooked sous vide, and finished them in a pan for that nice crispy finish. Everything else was made as directed. I was waiting for the rave reviews factor, and it didn't happen.

• smacs773131

• Daly City CA

• 9/9/2020

Great recipe. Used thighs (cooked a little longer). Had no yogurt, used low fat sour cream. Had no whole almonds, used natural almond pieces. Absolutely delicious. Will definitely make it again!

• mbologna17

• jsjupiter, flJjupitrfJuJiter

• 1/22/2018

Why does this easy, delicious meal have 89% make it again rating?? I have prepared this recipe many times without making changes or modifications, its delicious! Especially on a busy work night. This is every bit a 98-100% make it again rating!

• ChefGiGiTra

• Illinois

• 9/28/2017

What a great dish. Even the 6 year old loved it. May be the best carrots ever! I served it with sautéed spinach with a little nutmeg and basmati rice. Was a big hit.

• nancoop

• Guntersville,艾尔。

• 5/7/2016

Tasty quick weekday meal! First time I didn't have yogurt and it was missing something. The second time I had Fage and added a little honey to it. Talk about the perfect bite... little bit of yogurt, an almond and chicken.

• RenoFoodie

• Reno,NV

• 6/4/2015

This is insanely good! I should have doubled the carrot/almond/tarragon/shallot mixture...my kids inhaled it! I did not chop the almonds and was very happy. They were perfect. It's rare that I cook something so easy that makes me so happy!

• hhughes

• Wilmette, IL

• 4/14/2015

So good, don't even know what it was that made it different, but it was a big hit. Will definitely make it again because it was so quick and easy.

• kathleenpears

• Raleigh, NC

• 4/12/2015

Loved it, so fast. Added a little sugar to the yogurt and used lime instead of lemon. I think brussel sprouts would be an excellent addition to the carrots

• alexanderk

• Rescue, CA

• 11/20/2014

So easy and delicious! I halved this recipe for 2 people, using about 1.5 pounds of chicken. My carrots were fat, so I cut them into skinny pieces. I cooked the chicken in the oven for a total of 30 minutes (it was raw in the center after 15 minutes), so I'll start the chicken in the oven before the carrots next time so they come out at the right time.

• abcooks4u

• Boston, MA

• 7/1/2014

Easy and delicious! Loved this recipe, all the flavors worked together perfectly. Served with red quinoa. Made as written except for cooking the carrots about 15 minutes longer than called for. Will definitely make again.

• kalliablade

• Edmonton, AB

• 3/28/2014

Wow! Used carrots grown in our garden and wouldn't have changed a thing! Delish! I did not have yogurt and hubby is not a fan anyway, so we skipped that part. I am literally scooping every last bit off my plate!

• LauraBarber

• Tampa, FL

• 1/26/2014

amendment to my previous review!: The almonds went in the saute in the beginning as well. I used dried tarragon and skipped the shallots.

• Kate13

• 8/12/2013

This was a super easy weeknight meal and it tasted delicious! My 15 month old loved it too. Unlike most other reviewers, I was not a big fan of the yogurt sauce - I didn't think the dish needed it either. (There is another recipe here similar in concept, different flavors, that uses a yogurt sauce that is awesome! I think it is called roasted chicken breast with garbanzo, tomatoes and paprika) I did some things differently with this recipe, mostly to save on dishes. I used my cast iron pan and did a quick saute with the carrots, oil, honey, tarragon to start, then put the pan in the oven for 15m, took it back out, added the chicken and returned to the oven another 15 or 20 minutes. Made an easy meal even easier. Served it with a brown rice pilaf with grapes, peas shoots and goat cheese I had left over. Yum!

• Kate13

• Cape Cod, MA

• 8/12/2013