Pan-Roasted Chicken with Carrots and Almonds

INGREDIENTS

• 1 small carrots (about 12), peeled
• 1/2 coarsely chopped almonds
• 1 honey
• 4 olive oil, divided
• Kosher salt, freshly ground pepper
• 4 skin-on, bone-in chicken breasts (3-4 pounds total)
• 1 plain Greek yogurt
• 2 fresh lemon juice
• 1/2 small shallot, finely chopped
• 2 coarsely chopped fresh tarragon