Cut radishes and leeks, season with salt, pepper, lemon, and garlic
Season chicken thighs with salt, pepper, and coriander
Add chicken stock and olive oil to the radish and leek mixture
Roast in the oven
Make a salad with snap peas, ricotta salada or feta, dill, parsley, and scallions
Broil the radishes to get them more browned
Serve the chicken and radishes with the pan juices and the salad on the side
