Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
By Andrew JanjigianPublished on November 18, 2018
Time
1½ hours
Yield
Serves 4
Ingredients
Before You Begin
Be sure to remove excess fatty skin from the thick ends of the breasts when trimming. Harissa, a North African chile paste, is sold in tubes, jars, or cans.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Working with 1 breast at a time, use your fingers to carefully separate skin from meat. Peel back skin, leaving skin attached at top and bottom of breast and at ribs. Sprinkle 1½ teaspoons salt evenly over chicken (⅜ teaspoon per breast). Lay skin back in place. Using metal skewer or tip of paring knife, poke 6 to 8 holes in fat deposits in skin of each breast. Spray skin with oil spray.
- Place chicken, skin side down, in 12-inch ovensafe skillet and set over medium-high heat. Cook, moving chicken as infrequently as possible, until skin is well browned, 7 to 9 minutes.
- Carefully flip chicken and transfer skillet to oven. Roast until chicken registers 160 degrees, 25 to 30 minutes.
- Transfer chicken to plate; do not discard liquid in skillet. Add shallot, harissa, and remaining 1 teaspoon salt to skillet and cook over medium-high heat, stirring occasionally and scraping up any browned bits, until moisture has evaporated and mixture begins to sizzle, 2 to 4 minutes. Add carrots and water and bring to simmer. Cover skillet, reduce heat to medium, and cook until carrots are tender, 10 to 12 minutes, stirring halfway through cooking. Uncover and continue to cook, stirring frequently, until sauce begins to coat carrots, 2 to 4 minutes longer. Add lemon juice, 1½ teaspoons mint, and any accumulated chicken juices to skillet and toss to combine. Season with salt to taste. Transfer carrots to serving platter and sprinkle with remaining 1½ teaspoons mint. Top with chicken and serve.
Time
1½ hoursYield
Serves 4Ingredients
Ingredients
Ingredients
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.
Before You Begin
Be sure to remove excess fatty skin from the thick ends of the breasts when trimming. Harissa, a North African chile paste, is sold in tubes, jars, or cans.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Working with 1 breast at a time, use your fingers to carefully separate skin from meat. Peel back skin, leaving skin attached at top and bottom of breast and at ribs. Sprinkle 1½ teaspoons salt evenly over chicken (⅜ teaspoon per breast). Lay skin back in place. Using metal skewer or tip of paring knife, poke 6 to 8 holes in fat deposits in skin of each breast. Spray skin with oil spray.
- Place chicken, skin side down, in 12-inch ovensafe skillet and set over medium-high heat. Cook, moving chicken as infrequently as possible, until skin is well browned, 7 to 9 minutes.
- Carefully flip chicken and transfer skillet to oven. Roast until chicken registers 160 degrees, 25 to 30 minutes.
- Transfer chicken to plate; do not discard liquid in skillet. Add shallot, harissa, and remaining 1 teaspoon salt to skillet and cook over medium-high heat, stirring occasionally and scraping up any browned bits, until moisture has evaporated and mixture begins to sizzle, 2 to 4 minutes. Add carrots and water and bring to simmer. Cover skillet, reduce heat to medium, and cook until carrots are tender, 10 to 12 minutes, stirring halfway through cooking. Uncover and continue to cook, stirring frequently, until sauce begins to coat carrots, 2 to 4 minutes longer. Add lemon juice, 1½ teaspoons mint, and any accumulated chicken juices to skillet and toss to combine. Season with salt to taste. Transfer carrots to serving platter and sprinkle with remaining 1½ teaspoons mint. Top with chicken and serve.
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