Pan-Roasted Chicken and Spring Vegetables with Salsa Verde

By Lauren Keating

  • Yield:

    4 Servings

  • Course:



1 tablespoon + 1 teaspoon olive oil, divided
1 pound bone-in chicken legs and/or thighs
1/4 cup chopped fresh cilantro, divided
3 garlic cloves, minced, divided
1 bunch radishes, quartered
2 leeks, cut into 2-inch segments and split lengthwise
8 rainbow carrots, sliced
4 tomatillos, husks removed
1 serrano chili pepper
1 lime, juiced
1/4 cup water


  1. Heat the oven to 400°F. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12" skillet over medium heat; add the chicken, skin-side down, and cook 8-10 minutes or until crisp and golden brown. Transfer to a plate. Add the remaining radishes, leeks, and carrots.
  2. Combine 1 tablespoon chopped cilantro, half of the minced garlic, and the remaining olive oil to form a thick paste; spread over the chicken skin. Return the chicken pieces to the pan, placing them on top of the vegetables, skin-side up. Transfer the skillet to the oven and roast 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  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.