Roasted chicken with carrots and almonds

Roasted chicken with carrots and almonds

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

Sweet and sticky pan-roasted chicken and carrots with the liquorice-y lift of tarragon for the adults.

Ingredients

Quantity Ingredient
12 baby carrots, peeled
3 tablespoons almonds, coarsely chopped
1 tablespoon honey
2 tablespoons olive oil
salt
4 chicken breasts on the bone, skin left on

Ingredients for adults

Quantity Ingredient
125g greek-style yoghurt
1 teaspoon lemon zest
freshly ground black pepper
1/2 shallot, finely chopped
1 tablespoon tarragon, chopped

Method

  1. Preheat the oven to 190°C.
  2. In a roasting tin, toss the carrots, almonds and honey with 1 tablespoon of the olive oil. Season with salt and roast for 20 minutes, or until the carrots are tender.
  3. Meanwhile, heat the remaining oil in an ovenproof frying pan over a medium–high heat. Season the chicken and fry, skin side down, for 6–8 minutes, or until the skin is golden. Turn the chicken and transfer the pan to the oven. Bake for about 15 minutes, or until the chicken is cooked. Remove the chicken and carrots from the oven.

Dish one

  • Serve out the kids’ portions.

Dish two

  • Mix together the yoghurt and lemon zest. Season well with salt and pepper.

    Transfer the remaining chicken breasts to a plate and keep warm. Add the carrots, shallot and tarragon to the chicken pan and cook over a medium heat for 2–3 minutes.

    Serve the adults’ chicken with the lemony yoghurt and tarragon-coated carrots.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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