Pan-Roasted Chicken and Spring Vegetables with Salsa Verde
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.
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.
