Pan-Roasted Chicken and Spring Vegetables
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 an
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Citrus press
- Skillet
- Stove
- Oven
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
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