Green Goddess Roasted Chicken
Joyce Park stashed this in Food
Solid idea for marinating and saucing roast chicken in Green Goddess dressing!
After making this several times now I have some updates to report:
* I like buttermilk as much as the next person but this recipe comes out better when made with full-fat Greek yogurt. Buttermilk is runny and regular yogurt separates if you don't use it right away.
* Classic Green Goddess dressing is defined by tarragon more than any other herb, and in France tarragon is thought to go with chicken extra-well, but use any strong-tasting fresh herbs you have around except maybe cilantro and I'd go easy on the sage. I've tried various combos of basil, chives, scallions, dill, mint, tarragon, and rosemary that were beloved by man and beast. This really is the best opportunity to use up those oddball fresh herbs that you planted in the garden but don't have a lot of ideas how to cook. Bust out a few stems of garlic chives, marjoram, lemongrass, curry leaves, or summer savory and blend away!
* The high-heat technique recommended here isn't gonna leave your oven squeaky clean but it does work great with this marinade. My chicken turned out more juicy and fully-flavored than with my normal 350-degree roasting.