Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots

Name: Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
Yield: Serves 4
Ingredients: 4 (10- to 12-ounce), bone-in split chicken breasts, trimmed; 2 1/2 teaspoons, kosher salt, divided; , Vegetable oil spray; 1 , shallot, sliced thin; 2 teaspoons, harissa; 1 1/2 pounds, carrots, peeled and sliced on bias ¼ inch thick; 1/2 cup, water; 2 teaspoons, lemon juice; 1 tablespoon, chopped fresh mint, divided

23 comments

Appears in Cook's Illustrated January/February 2019, America's Test Kitchen TV

Main Courses

Chicken

Vegetables

The savory elixir left behind after roasting chicken is pure gold. We put it to good use.

SERVES4

TIME1½ hours

has video

WHY THIS RECIPE WORKS

This recipe is a twofer from one skillet. First, we season bone-in, skin-on chicken breasts under the skin with salt. We place them skin side down in a cold skillet and then turn on the heat to slowly render and brown the skin without overc...

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