Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
Appears in Cook's Illustrated January/February 2019, America's Test Kitchen TV
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...