Pan-Roast Chicken and Spring Vegetables with Salsa Verde - Circulon
Lauren Keating

Wok-Roast Chicken with Spring Vegetables and Salsa Verde

Add more zing to your midweek meals with our delicious Wok-Roast Chicken with Spring Vegetables and Salsa Verde! This one-pan wonder features crispy seared and roast chicken thighs alongside buttery caramelized leeks and peppery radishes, served with a zingy garlic and cilantro sauce. The secret to its success? The SteelShield™ 14-Inch Hybrid Nonstick Wok – in our opinion, the best nonstick wok of its kind. Not only does the SteelShield™ wok offer superior heat performance thanks to its induction technology, but it's also incredibly versatile. With its oven-safe design and hybrid nonstick surface, you can get the perfect stovetop sear placing the wok in the oven for that golden finish. This dish might get messy, but the hybrid nonstick interior makes clean-up is a breeze. This roast chicken recipe is a go-to for busy weeknights.

dd more zing to your midweek meals with our delicious Wok-Roast Chicken with Spring Vegetables and Salsa Verde! This one-pan wonder features crispy seared and roast chicken thighs alongside buttery caramelized leeks and peppery radishes, served with a zingy garlic and cilantro sauce. The secret to its success? The SteelShield™ 14-Inch Hybrid Nonstick Wok – in our opinion, the best nonstick wok of its kind. Not only does the SteelShield™ wok offer superior heat performance thanks to its induction technology, but it's also incredibly versatile. With its oven-safe design and hybrid nonstick surface, you can get the perfect stovetop sear placing the wok in the oven for that golden finish. This dish might get messy, but the hybrid nonstick interior makes clean-up is a breeze. This roast chicken recipe is a go-to for busy weeknights.

Ingredients

1 tablespoon plus 1 teaspoon of olive oil, divided

1 pound of bone-in chicken legs and/or thighs

1/4 cup of chopped fresh cilantro, divided

3 garlic cloves minced, divided

1 bunch of 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

1/4 cup of water

Directions

  1. Heat the oven to 400°F. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a SteelShield Wok 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 wok 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.
Tags:Chicken & Poultry, Dinner, Everyday, Frying Pan, Lauren Keating, Spring, Vegetables