Pan-roasted Chicken with Honeyed Carrots and Pistachios recipe | PCC Community Markets
Pan-roasted chicken with honeyed carrots and pistachios offers a flavorful twist. Gluten-free, easy to make, perfect for 4. Enjoy!
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Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Aluminum foil
- Plate
Ingredients
- 4 skin-on, bone-in chicken breasts (3 to 4 pounds total)
- Salt
- pepper
- 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
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