Green Goddess Roasted Chicken

It’s all about the sauce! Fresh parsley, chives and tarragon is blended with buttermilk, garlic, anchovies and lemon juice and used both as a marinade and sauce to finish.

Recipe

1/2 c. fresh chives, chopped
1/2 c. parsley leaves, chopped
4 tsp. fresh tarragon, chopped
1/4 c. + 1 T. buttermilk
2 T. fresh lemon juice
2 anchovy fillets, rinsed and chopped
2 cloves garlic, chopped
1/4 c. mayonnaise
1 whole chicken, cut up (about 3-1/2 lbs.) *I used boneless, skinless chicken breast and thighs
1-1/4 tsp. Kosher salt

For the marinade, in a blender add the chives, parsley, tarragon, buttermilk, lemon juice, anchovies and garlic and purée until smooth. Reserve 2 T. for the sauce.

For the sauce, in a small bowl add 2 T. of the blended herb sauce, mayonnaise and 1 T. buttermilk and mix until blended. Set aside.

Put the rest of the blended herb mixture into a large ziploc bag along with 1-1/2 tsp. salt and mix with a spatula. Add the chicken and coat well. Seal the bag and marinate in the refrigerator for at least 2 hours and up to 24 hours in advance.

On a rimmed baking sheet lined with foil, take the chicken out of the marinade and place on tray with tongs. Bake at 475-degrees for 30 minutes until meat registers 160 for breast meat and 176 to 200 for the thighs. For boneless, skinless chicken I baked at 425-degrees for 20 minutes.

Remove from oven and rest for 10 minutes before serving. Serve with reserved sauce.