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.
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    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

    1. 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
    2. Combine 1 tablespoon chopped cilantro, half of the minced garlic, and the remaining olive oil to form a thick paste
    3. 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.