Pan-Roasted Chicken with Carrots and Almonds
['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']
Preheat oven to 375°F. 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.
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