Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots for Two

Name: Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots for Two
Ingredients: 2 (10- to 12-ounce), bone-in split chicken breasts, trimmed; 1 1/4 teaspoons, kosher salt, divided; , Vegetable oil spray; 1 , small shallot, sliced thin; 1 teaspoon, harissa; 12 ounces, carrots, peeled and sliced on bias ¼ inch thick; 1/4 cup, water; 1 teaspoon, lemon juice; 2 teaspoons, chopped fresh mint, divided

Main Courses
Chicken
Vegetables
For Two

By Andrew Janjigian ･ Appears in Cook's Illustrated January/February 2019

The savory elixir left behind after roasting chicken is pure gold. We put it to good use.

SERVES 2

TIME 1¼ hours

Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots for Two

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