Green Goddess Roasted Chicken
Updated Nov. 25, 2024
- Total Time
- 1¼ hours plus at least 6 hours marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups buttermilk or plain yogurt
- 1cup packed basil leaves
- ¼cup packed chives
- 2garlic cloves, peeled
- 2anchovy fillets (optional)
- 1scallion, white and green parts
- Finely grated zest and juice of 1 lime
- 2teaspoons coarse kosher salt
- 1teaspoon black pepper
- 1(4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
- 1 to 2tablespoons extra-virgin olive oil, for drizzling
Nutritional analysis per serving (4 servings)
864 calories; 61 grams fat; 18 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 12 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 69 grams protein; 1302 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
- Step 2
Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
- Step 3
Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
Private Notes
Comments
I make this with thighs and roast them for about 25 mins at 500. It makes the house smell so good. The longer I marinate the chicken, the more succulent it is. I try to buy the best buttermilk I can; it seems to make a difference. This has been a winner in my house and for guests. The hardest thing to remember when I want to make it is that needs time to marinate.
500ºF? That was way too hot for my oven. The chicken was pretty well cooked at 20 minutes ... 148ºF internal temperature at the breast. I finished it at 350º for seven minutes and the chicken was perfectly cooked. The Green Goddess dressing was superb! A definite keeper ... but keep an eye on the temperature!
What makes this recipe great is not the chicken right out of the oven. That is very good, but the next day, use the out-of-this-world Green Goddess dressing instead of mayo for a great chicken sandwich! Squishy white bread sops up the dressing best. Layer the dressing on both sides of the bread with sliced white meat in between. Super!
Just amazing! After reading the comments I added some tarragon. Baked at 375 for 25 minutes then finished at 450 for 8 minutes.
I'm 77, and I have roasted a lot of pretty good chicken in different ways. This moist, tasty, nicely seasoned chicken is the most interesting and best I have ever made. I roasted halved petite yellow potatoes and some quartered onions in the same sheet pan, all drizzled with olive oil, and both the temperature and the time was perfect for all of it--about 28-30 minutes. Thank you, Melissa Clark!
I have to admire the many variations of Green Goddess Dressing! In my home, my mother made it with avocado. The dressing consisted of sour cream (often half sr. cream and half mayo), lemon juice, minced garlic and anchovy paste. Stir all the ingredients together, then toss with the avocado chunks, then toss with romaine lettuce & chopped white onion. Garnish with green onion & cilantro. My sister in law had the brilliant idea of blending the avocado into the main dressing - more versatile.