Preheat the oven to <temperature>250<unit>°F</unit></temperature>

Drizzle extra virgin olive oil to taste on a baking sheet and place <quantity>1</quantity> deboned chicken leg on the sheet. Spread some of the olive oil around the chicken, and cover it with another baking sheet

Roast in the oven for 40m until tender

Roughly chop <quantity>1</quantity> small bunch of dill and add to a bowl

Roughly chop <quantity>1</quantity> small bunch of coriander and add it to the bowl

Roughly chop <quantity>1</quantity> medium bunch of parsley and add it to the bowl

Trim and peel <quantity>1</quantity> small shallot. Halve and small dice it. Add it to the bowl

Halve and small dice <quantity>1</quantity> garlic clove. Add it to bowl

Add <quantity>½<unit>tbsp</unit></quantity> of fish sauce and <quantity>½<unit>tbsp</unit></quantity> red wine vinegar

Add <quantity>1½<unit>tbsp</unit></quantity> of extra virgin olive oil and mix it

Roughly chop <quantity>½<unit>tbsp</unit></quantity> of capers and add it to the bowl with the herbs

Season with salt to taste and mix it. The salsa verde is ready

Drizzle extra virgin olive oil to taste on a skillet over high heat

Remove the chicken from the oven and pat it dry. Place it on the skillet, skin-side down, and use a pan or a weight to apply some pressure. Make sure the skin is completely in touch with the skillet

Season with salt to taste and flip the chicken leg once the skin starts to gain some color

Season the skin with salt to taste and cook for 1m. Turn the chicken leg around and cook it until the skin is completely golden brown. The pan-seared chicken leg is ready

Slice the Pan-Seared Chicken Leg and place it on a serving dish

Add some of the Salsa Verde to taste on top of the chicken. The pan-seared chicken with salsa verde is ready

Enjoy! It is delicious!