Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots | America's Test Kitchen
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.
Keywords
- Vegetables
- Chicken
- Main Courses
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
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