Pan-roasted Chicken with Honeyed Carrots and Pistachios recipe | PCC Community Markets

Ingredients

• 4 skin-on, bone-in chicken breasts (3 to 4 pounds total)
• Salt and pepper, to taste
• 4 tablespoons high-heat oil, divided
• 1 pound carrots, peeled and cut on the diagonal
• 1 tablespoon honey
• 1/2 cup coarsely chopped pistachios
• 1 cup plain Greek yogurt
• 2 teaspoons lemon juice
• 1/2 small shallot, finely chopped
• 2 tablespoons coarsely chopped fresh tarragon