Green Goddess Roast Chicken Recipes
GREEN GODDESS ROAST CHICKEN
Steps:
- 1. In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth. 2. 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. 3. Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves 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 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
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GREEN GODDESS ROASTED CHICKEN - TODAY.COM
2017-01-10 Preparation 1. In a blender, puree the yogurt, basil, chives, garlic, scallion, lime zest and juice, salt and pepper until smooth. 2. Put the chicken …
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- 1. In a blender, puree the yogurt, basil, chives, garlic, scallion, lime zest and juice, salt and pepper until smooth.
- 2. Put the 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.
- 3. Preheat oven to 500°F. Remove the chicken from the marinade, shaking off as much of the liquid as possible, and lay the halves on a rimmed baking sheet. Pat the top of the chickens dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved marinade as sauce if you like.
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GREEN GODDESS ROASTED CHICKEN RECIPE | SONOMA-CUTRER …
2017-06-28 Ingredients. 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 …
From sonomacutrer.com
Category RecipesEstimated Reading Time 1 min
From sonomacutrer.com
Category RecipesEstimated Reading Time 1 min
- 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.
See details
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