Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
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 overcooking the delicate flesh just beneath it. Once the skin is well browned, we flip the breasts and place them in a 325-degree oven for about 30 minutes to cook through. While the cooked chicken breasts rest, we add shallot, harissa, and salt to the skillet and cook them until the chicken juices have reduced and the aromatics begin to sizzle in the chicken fat and release flavor. We then add carrots to the pan along with a little water, cover the pan, and let the carrots cook through. With the skillet uncovered, the savory, chicken-y liquid thickens to coat the carrots.