Green Goddess Roasted Chicken
Serves: 4
Total Time: 20 mis
Prep Time: 10 mins
Difficulty Level: Easy
BY CHEF JOHN ASH
This is a quick little sauce of Spanish origin that is delicious on all kinds of grilled, pan seared or roasted meats, fish, and vegetables. Note that I’ve used blanched or roasted garlic rather than the fresh raw type. I think this is especially important if you are going to make the sauce ahead of time. Over time, raw garlic can become harsh and hot. Blanched or roasted garlic maintains it’s more subtle and sweet flavor and doesn’t overpower the sauce as it sits.
INGREDIENTS
2 c coarsely chopped parsley
1/2 c chopped fresh basil or mint
4 (or more) anchovy fillets in oil
2 tbsp drained capers
2 tbsp blanched or roasted garlic (see note below)
1 tbsp finely grated lemon zest
2/3 c or so fruity extra virgin olive oil
Salt and freshly ground black pepper to taste
INSTRUCTIONS
- Add buttermilk, basil, chives, garlic, anchovies, scallion, lime zest and juice, salt and pepper to a blender and blend until smooth.
- 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.
- Heat oven to 450 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rack 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 40 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
