Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots

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

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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