• Erik Hassy

Roasted Chicken in Green Goddess dressing

An old favorite that my grandmother used to make. Green Goddess is one of those dressings that was popular when I was a kid but you really don't see anymore. This recipe takes a little work but is well worth it. Serves 4-6


1 1/2 cups Buttermilk

1 cup Basil

1/4 cup chives

2 garlic gloves (peeled)

1 whole green onion

Zest and juice of 1 grated lime

2 teaspoons of salt

1 teaspoon pepper

1 ( 4 to 5 lb) chicken, halved through breast bone

1 to 2 tablespoons of olive oil for drizzing

2 anchovy fillets


1: Puree in a blender the buttermilk, basil, chives, garlic, green onion, lime zest and juice, anchovies, salt and pepper

2: Put the chicken halves in a bowl, cover with about 3 /4's of the Green Goddess dressing (save the rest for dressing), and refrigerate for at least 6 hrs.

3: Heat over to 500 degrees, Remove the chicken from the marinade, shaking off as much of it as possible and lay the halves on a baking sheet. Pat chicken dry and drizzle with oil. Roast until cook through (35 to 45 minutes) Let rest 10 min. Serve with remainder of the Green Goddess if you like.

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