Green Goddess Roasted Chicken
Recipe Date:
March 15, 2026
Serving Size:
4
Cook Time:
07:15:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 1 1/2 cups buttermilk or plain yogurt
- 1 cup packed basil leaves
- 1/4 cup packed chives
- 2 garlic cloves, peeled
- 2 anchovy fillets (optional)
- 1 scallion, white and green parts
- Finely grated zest and juice of 1 lime
- 2 tsps coarse kosher salt
- 1 tsp black pepper
- 1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
- 2 tbsps extra-virgin olive oil, for drizzling
Directions
Tasting Notes: The herbs and the anchovy are perfetly balanced byt the bright citurs flavor sint he Riesling.
Serena's Tips: We always marinate this overnight because we love how buttermilk or greek yogurt (your choice which you use) makes hte chicken tender and juicy. Keep an eye on the temperature of the oven and reduce it if need be.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1015232-green-goddess-roasted-chicken
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Christopher Testani for the New York Times.
