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Pan-Roasted Chicken and Spring Vegetables with Salsa Verde

By Lauren Keating

This one-pan meal combines crispy roast chicken pieces with spring vegetables like buttery leeks and peppery radishes. The chicken is slathered with a garlic and cilantro rub for extra flavor.

All you need for this recipe and more...

Stainless Steel 3-Ply Base 4-Quart Casserole with Lid

Stainless Steel 3-Ply Base 4-Quart Casserole with Lid

KitchenAid

Stainless Steel 3-Ply Base 4-Quart Casserole with Lid reccomended product on article page

$69.99

reccomended product on article page

From

19.5" x 8" Cutting Board

19.5" x 8" Cutting Board

Anolon

19.5" x 8" Cutting Board reccomended product on article page

$54.99

INGREDIENTS

bone-in chicken legs and/or thighs
chopped fresh cilantro
garlic cloves
leeks
Lime
olive oil
Radishes
rainbow carrots
serrano chili pepper
Tomatillos
Water

DIRECTIONS

Heat the oven to 400°F. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch deep skillet over medium heat
Combine 1 tablespoon chopped cilantro, half of the minced garlic, and the remaining olive oil to form a thick paste
While the chicken roasts, prepare the salsa verde by combining the tomatillos, serrano chili pepper, lime juice, remaining cilantro, and water in a blender. Blend until smooth. Serve the salsa alongside the chicken and vegetables.