Green Goddess Roast Chicken

Ingredience

½ cup chopped fresh chives

½ cup chopped fresh parsley

¼ cup plus 1 tablespoon buttermilk, divided

2 tablespoons lemon juice

4 teaspoons chopped fresh tarragon

2 garlic cloves, chopped

2 anchovy fillets, rinsed

¼ cup mayonnaise

1½ teaspoons table salt

3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed

Pokyny

1. Process chives, parsley, ¼ cup buttermilk, lemon juice, tarragon, garlic, and anchovies in blender until smooth, about 30 seconds, scraping down sides of blender jar as needed.

2. Transfer 2 tablespoons herb mixture to bowl; add mayonnaise and remaining 1 tablespoon buttermilk and stir to combine. Cover and set aside until ready to serve.

3. Combine salt and remaining herb mixture in 1-gallon zipper-lock bag. Add chicken to bag, press out air, seal bag, and turn to coat chicken in marinade. Refrigerate for at least 2 hours or up to 24 hours.

4. Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil. Place chicken, skin side up, on prepared sheet (do not brush off marinade that sticks to chicken). Make sure skin is not bunched up on chicken. Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 25 to 30 minutes.

5. Transfer chicken to platter, tent with foil, and let rest for 10 minutes. Serve chicken with sauce.

Poznámky

WHY THIS RECIPE WORKS Made with fresh herbs and rich mayonnaise, green goddess dressing is usually a creamy complement to salads and crudités. We thought it might make a flavorful marinade for chicken with one key change. We used buttermilk in the marinade instead of mayo to provide deeper seasoning and tangy flavor. Before marinating the chicken, we reserved some of the mixture to use as a sauce for the roasted chicken. To give our herby sauce more creamy richness, we reintroduced some mayo and a splash more buttermilk. Roasting the chicken at high heat for just 25 minutes yielded nicely browned skin and juicy meat.

Don’t spend a lot of time chopping the herbs and garlic. Chop them just enough to measure them, and then let the blender do the bulk of the work.