Pan-Roasted Chicken and Spring Vegetables | Farberware Cookware

Ingredients

• 1 tablespoon plus 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