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.
I’m bringing this delicious green chicken to share at Fiesta Friday #85, hosted by Jenny @ Dragonfly Home Recipes and Kaila @ GF Life 24/7. Enjoy!!
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:
What a delicious meal. The marinade sounds amazing! Yum 🙂
Thank you!! SO flavorful & moist. Buttermilk is magical in a marinade. 🙂
I love Green Goddess dressing and yours looks so flavorful. Buttermilk is magical in everything 🙂
Thanks, Judi. 🙂
Mmmmm, this meal looks wonderful. That marinade has my mouth watering! I love meals when you can roast two different things at the same time–less juggling! Thank you for bringing it to Fiesta Friday!
Thanks, Jenny! Thanks for co-hosting this week too. I need to start mingling! 😉
Looks so delicious!
Thank you, Arlene. 🙂 Delicious warm or cold as well- it would be wonderful to take on a picnic! 🙂
It looks really nice and I like the addition of anchovies into your marinade, yummy! 🙂
The chicken was SO flavorful & really tender from the buttermilk. Thanks, Linda. 🙂
Wow, chock full of flavorful ingredients in the marinade, I can only imagine the taste!
Thanks, Loretta. 🙂 It was really tasty!
So many lovely green ingredients. Exactly what to do with the chicken I just bought. Thanks for sharing and happy FF.
Thank you, Hilda! The chicken was really GREEN! Hope you enjoy it & Happy FF. 🙂
I’m going to miss our herb garden when the winter season hits, but what a great recipe to use right now! The chicken looks and sounds delicious. I even like the corn on the side. It’s adds some vibrancy to your picture. thank you so much for bringing this roasted chicken to the fiesta, and I hope you had a fantastic weekend. 😀
I can only freeze so much pesto! I am happy to make other herb-loaded dishes. 🙂 I will be upset when I have to buy fresh herbs over the winter too.
Thanks for co-hosting this week! Happy FF! 🙂
This chicken dish sounds delicious!
Thank you so much. 🙂