Pan-Roast Chicken and Spring Vegetables with Salsa Verde

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This one-pan recipe 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 – one bite and you’ll fall in love. (Plus, a Circulon cookware giveaway worth $200!)

Pan-Roast Chicken and Spring Vegetables with Salsa Verde

I’ve always been a huge fan of roast chicken but a few months ago I discovered a secret that makes it downright irresistible: after the skin gets nice and crisp, cover it with a thick, pesto-like herb rub and cook it the rest of the way through, then serve it with spicy salsa verde. I can’t get enough.

This recipe was inspired by the flavors of Spring – it includes tons of fresh herbs, citrus, radishes, leeks, and carrots. It’s a one-pan meal, so it’s easy enough to make after work on a weeknight, but it’s also perfect for sharing with friends for a Saturday night dinner party. It’s the kind of meal that you’ll want to linger over for hours.

(The vegetables are unexpected, but utterly delicious. You haven’t lived until you’ve tried roasted radishes. They mellow out and take on an almost potato-like quality that’s delicious with the salsa.)

Pan-Roast Chicken and Spring Vegetables with Salsa VerdeI’m sharing this recipe over on the Circulon website, so you’ll have to pop over there to get all the details.

I used the Circulon® Innovatum 12-inch open deep skillet , which is part of their new Circulon® Innovatum line that just launched at Target. I got a sneak preview of the new cookware, and so far I love it. It features Circulon’s patented TOTAL® Nonstick System, with raised nonstick circles that create an efficient nonstick cooking surface (my chicken skin got so crisp you could shatter it, and it didn’t stick at all). It’s also dishwasher safe, which is always a major plus.

The cookware comes in three finishes: hard anodized, stainless, and red porcelain enamel. Check them out, then enter to win a set of your choice plus a $50 Target purchase coordinating open stock pieces (like the deep skillet pictured above.)

Pan-Roast Chicken and Spring Vegetables with Salsa Verde

Get the Recipe!

This post was sponsored by Circulon®. I received a set of cookware and was compensated for developing a recipe for them.



By on April 28th, 2015

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

11 thoughts on “Pan-Roast Chicken and Spring Vegetables with Salsa Verde”

  1. That chicken skin is perfect, it’s my weakness too. I’m going to have to try your trick next time I roast up a chicken. Also I’m with you on the roasted radishes. I’m take it or leave it raw but roasted, pass the plate!

    • I think I picked that trick up from an old issue of food+wine? I use it all. the. time. though. Crispiest, most delicious skin ever, coming your way!

  2. Oh I haven’t had roasted radishes, but now I’m intrigued to try them! Can’t wait to try this roasted chicken.

    • I never understood the appeal of radishes until I tried them roasted. They’re seriously delicious!

  3. Both the chicken and the veggies look perfectly cooked, but I’m primarily drooling over that skin on the chicken! Love that thick slather or herb rub and all that browned goodness. Pinned!

  4. First, thank you for this recipe, it looks and sound delicious. Secondly, I LOVE Circulon cookware (my brother owns a set) 😉 Thirdly, I feel like a dope! While filling out the entry form when it came to the Twitter portion, I inadvertently added my Twitter log in address instead of the Twitter url address:|%20Healthy%20Delicious&via=HealthyDelish&related=HealthyDelish
    I understand if this disqualifies me. Thank you for your time 🙂

  5. Roast chicken is such a classic but I usually think of it as an autumn/winter comfort food rather than spring.. this version looks so light and fresh!


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