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Green Goddess Roasted Chicken

Green Goddess dressing—a velvety blend of aromatic herbs, pungent garlic, and optional anchovies—offers remarkable versatility. While delightful as a salad dressing or vegetable dip, its most compelling role is as a marinade for roasted chicken. The mild, tender meat imbibes the tangy and herbaceous nuances of the marinade, emerging from the oven golden, aromatic, and speckled with green. To amplify the herbal essence, reserve a portion of the dressing as a sauce to drizzle over the finished dish or accompanying sides, uniting the flavors harmoniously.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Chicken: One whole chicken 4-5 pounds, halved through the breast and backbone, dried with paper towels.
  • Buttermilk or Plain Yogurt: Acts as the marinade's creamy tangy base.
  • Basil Leaves: Fresh and fragrant imparting a distinct herbal quality.
  • Chives: Adds a mild onion-like flavor.
  • Garlic Cloves: Essential for depth and aromatic warmth.
  • Scallion: Offers a subtle yet sweet allium touch.
  • Anchovy Fillets Optional: Enhances the marinade with umami richness.
  • Lime Zest and Juice: Brightens the dish with its citrusy notes.
  • Coarse Kosher Salt: Ensures proper seasoning.
  • Black Pepper: Adds a touch of heat and complexity.
  • Extra-Virgin Olive Oil: Used for drizzling aiding in crisping and browning.

Method
 

  1. Prepare the Marinade
  2. Combine buttermilk, basil, chives, garlic, scallion, lime zest, lime juice, salt, and black pepper in a blender. For an extra layer of umami, include the anchovies. Blend until the mixture becomes smooth and cohesive.
  3. Marinate the Chicken
  4. Place the chicken halves in a large bowl or heavy-duty resealable plastic bag. Pour in three-quarters of the prepared Green Goddess marinade, ensuring the chicken is thoroughly coated. Reserve the remaining marinade to use later as a sauce. Seal the bowl or bag and refrigerate for a minimum of 6 hours, ideally overnight, to allow the flavors to fully penetrate the meat.
  5. Roast the Chicken
  6. Preheat the oven to 500°F. Remove the chicken from the marinade, shaking off any excess liquid, and arrange the halves on a rimmed baking sheet. Discard the marinade that was in contact with the chicken. Pat the tops of the chicken dry with paper towels and lightly drizzle with olive oil. Roast for approximately 30 to 45 minutes, until the chicken is fully cooked, with an internal temperature of 165°F. Let the chicken rest for 10 minutes before serving.

Notes

Serve with the reserved marinade as a sauce for a flavorful finishing touch.