Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.
Keywords
- Vegetables
- Main Courses
- Chicken
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Metal skewer
- Paring knife
- Skillet
- Oven
- Stove
- Measuring spoon
- Plate
- Serving platter
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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