Another great recipe from EatRx Advisor and Master Chef, John Ash!
Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel in honor of the British actor George Arliss who was starring there in a play called The Green Goddess. This is a takeoff on that iconic recipe and is easy to prepare.
1-1/2 cups buttermilk or plain yogurt
1 cup packed basil leaves
1/4 cup packed chives
2 garlic cloves, peeled
4 anchovy fillets
2 chopped scallions, white and green parts
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 (3-1/2 to 4-pound) chicken, halved through the breast and back bones
2 tablespoons extra-virgin olive oil, for drizzling
- 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.
More about the Chef
Visit John Ash’s website: https://chefjohnash.com
EatRx does not adhere to any particular dietary dogma or approach, other than always emphasizing “real food”. When we share recipes that included animal-based ingredients, we will also include vegetarian or vegan options when appropriate or available.
Possible Vegan or Vegetarian replacements for this recipe: