In this episode, test cook Becky Hays shows host Julia Collin Davison how to make the ultimate Skillet-Roasted Chicken Breast with Harissa-Mint Carrots.
Get the recipe for Skillet-Roasted Chicken Breast with Harissa-Mint Carrots:
Buy our winning large kitchen shears:
Buy our winning skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
32 Comments
Leave a Reply
You must be logged in to post a comment.
I've made this half a dozen times and I can't get over how good it is. The chicken seriously tastes like something you'd get from an expensive restaurant.
Just made this today and it was very easy and very tasty. The carrots are really incredible. I will keep this in my recipe rotation for sure. I love all Becky videos and this is yet another great one!
I love these two together.
I’d love if you would tell us what to do with boneless, SKIN ON breasts. What sort of adjustments to time or temp?
Winner winner Chicken dinner! I'll be making this soon.
Cool recipe!
Looks good! I have a suggestion for a test video if you haven’t done it before: Comparing veg oil spray brands (national brands, store brands, Trader Joe’s) vs. just using an oil mister. I find oil sprays leave that horrible gummy residue in pans and glass bakeware that is so hard to clean (due to the lecithin in the spray). Thanks!
This seems the polar opposite of a method you had earlier: roast them at 325 for ~50 minutes, then sear in a pan to crisp the skin, here: https://www.americastestkitchen.com/recipes/8717-roasted-bone-in-chicken-breasts
Looks great and all I would do is change out the mint and harissa for salt and pepper.
😋😋😋😍
i've been missing becky.
Looks delicious.
Looks good.
Just pure delicious 😋😍
How would you adjust the cooking time for bone-in thighs?
That part they cut off is my favorite part. The little rib area
Oh Yea! Chicken looks great, especially since there is no brining. Not a fan of carrots but I think broccoli florets would work just as well. Can't wait to try
What is wrong with that chicken? Those bright red spots? Never seen anything like that. Personally I would have returned it to the store.
Carrots 🤦😝 yuck! Come here doggie taste what mommy made 😜
So much better than back when daytime TV cooks all made "healthy" and "low fat" and "no sodium" recipes.
Anyone please have this recipe?
Thank you for sharing. That recipe sounds too easy, but I’ll give it a try.
Delicious!😋 Gonna try that way to cook chicken breast. Thank you, Julia! Hi there! 😊 Oh, I'll see you later … 😉 Love hearing that!
That looks amazing on those carrots.
They really look like they're in mint condition!
What happens to the food you sample and the rest that is not touched.
I’m making it tomorrow !!
Yum
<theatrical sigh> You had me until you added the mint.
Yum. I need to try chicken this way. Also like the carrots. Will you do some Morrocan inspired dishes. Would love to learn mor of their recipes and spice profiles.
What can be substituted for harissa?
We'll be having that for dinner tonight. Slam dunk. [Edit] So, it was about 40 minutes in the kitchen. Chicken turned out good. Carrots were not a hit. Too spicy for my wife. Too sweet for my college-age son. Another adult-ish son just doesn't like cooked carrots. I gave them a bag of raw carrots to munch on and left the kitchen happy.
Do you cook for 7 mins on both sides before going in the oven?