This is a wonderful late summer dish to make when loads of fresh herbs are readily available. The chicken soaks up the amazing flavor of the Green Goddess marinade which is flavored with basil, chives, garlic, lime, and anchovies. Fabulous! The extra dressing can be passed at the table to drizzle on the cooked chicken, over vegetables, or saved for later to use as a salad dressing. We did it all. 🙂
This recipe was adapted from the New York Times, contributed by Melissa Clark. I used boneless, skinless chicken thighs instead of a whole chicken with skin, and, as a result, reduced both the oven temperature and cooking time. We ate it with roasted CSA potatoes (roasted simultaneously- nice!), fresh corn, and Caesar salad on the side.
Yield: about 6 servings
- 1 ½ cups buttermilk or plain yogurt
- 1 cup packed basil leaves
- ¼ cup packed chives
- 2 large garlic cloves, peeled
- 2 anchovy fillets
- 1 scallion, white and green parts
- finely grated zest and juice of 1 lime
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 4 pounds (about 15) boneless, skinless chicken thighs
- 1 to 2 tablespoons extra-virgin olive oil, for drizzling
- In a blender or Vitamix, purée buttermilk, basil, chives, garlic, anchovies, scallion, lime zest and juice, salt and pepper until smooth.
- Put chicken halves in a bowl or large heavy-duty resealable plastic bag (I used a 2-gallon ziplock 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.
- Heat oven to 425 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a parchment-lined, rimmed baking sheet. (Discard the used marinade.)
- Pat chicken tops dry with paper towels and drizzle with oil.
- Roast until cooked through, about 20 minutes, or until an instant read thermometer reads an internal temperature is 165 F.
- Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
One Year Ago:
Two Years Ago:
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