Green Goddess Roasted Chicken
By Chef John Ash
Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel in honor of the British actor George Arliss who was starring there in a play called The Green Goddess. This is a takeoff on that iconic recipe and is easy to prepare. Something different to try with the delicious Owsley Pinot Noir.
Total Time 7 hours
Prep Time 6 hours
Difficulty Level medium
1-1/2 c buttermilk or plain yogurt
1 c packed basil leaves
1/4 c packed chives
2 garlic cloves, peeled
4 anchovy fillets
2 chopped scallions, white and green parts
Finely grated zest and juice of 1 lime
2 tsp coarse kosher salt
1 tsp freshly ground black pepper
3-1/2 to 4 lb chicken, halved through the breast and back bones
2 tbsp extra-virgin olive oil, for drizzling
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.