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
- 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.
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
More Like This
Skillet-Roasted Chicken Breasts with Garlic-Ginger Broccoli | America's Test Kitchen
americastestkitchen.com
Skillet-Roasted Chicken Breasts with Garlicky Green Beans | America's Test Kitchen
americastestkitchen.com
Roast Chicken Breasts with Carrots | Kraft Salad Dressing | United States | Recipes - Kraft Heinz
kraftheinz.com
Toaster-Oven Roasted Chicken Breasts with Brussels Sprouts and Shallots | America's Test Kitchen
americastestkitchen.com
Roasted Chicken Breasts | Clean Plates
cleanplates.com
Roasted Chicken with Asparagus and Shiitakes | America's Test Kitchen
americastestkitchen.com
Skillet-Roasted Chicken and Stuffing for Two | America's Test Kitchen
americastestkitchen.com
Skillet-Roasted Chicken Breasts with Garlicky Green Beans for Two | America's Test Kitchen
americastestkitchen.com