Green Goddess Roast Chicken!!!! This recipe is adapted from Melissa Clark’s recipe for green goddess chicken in the New York Times. It is the first that I’ve made that has guaranteed crispy chicken skin and juicy chicken every single time, with out fail.
It marinates in a buttermilk based green goddess dressing that simultaneously tenderizes and seasons the meat while priming the skin for maximum crispiness. Using a spatchcocked chicken (the spine removed and the breast flattened) not only lessens the total cook time, but it also ensures maximum skin exposure to direct heat, giving you twice as much crispy skin than a traditional roasted bird. If you’ve never roasted a whole chicken before, I strongly encourage you make this one your first.
Ingredients
- 1 whole chicken, spatchcocked*
- 2 cups of buttermilk
- 2 scallions
- 1 clove of garlic
- zest and juice from 1 lemon
- 1 cup basil leaves
- 1 cup parsley leaves
- 1/4 cup chives
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
*You can do this at home with a pair of kitchen shears or simply ask your butcher to do it for you.
Instructions
For the dressing, blend buttermilk, scallions, garlic, zest and juice from 1 lemon, basil, parsley, chives and 1 tsp of salt in a blender until smooth.
Transfer your spatchcocked chicken to a plastic zip top bag and add 1/2 of your green goddess dressing to the bag. Massage the dressing into the chicken and allow it to marinate in the fridge for at least 4 hours, or preferably overnight.
Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously with salt and pepper. Let it sit at room temperature for 30 minutes.
Preheat your oven to 450 degrees. Roast for 30 – 45 minutes or until the meat temps at 164 degrees. Allow the chicken to rest for at least 20 minutes before carving (this is extremely important). Carve and serve with reserved dressing.
Everyone needs to make this. It’s SO good. When I don’t have a whole chicken, I love to use this marinade for bone-in, skin-on chicken thighs.
I made this and it came out great! However, I don’t see in the recipe where the 2T olive oil is used. I baked the chicken without it and it came out as pictured.
This chicken was extremely tender and moist! And the skin was just the way I like it, crispy. Couldn’t resist it, even though I try not to eat the skin, it was too good to pass up!