Green Goddess Roasted Spatchcock Chicken |
Author: Ciao Chow Linda via Melissa Clark and The New York Times
- 1 ½ cups buttermilk or plain yogurt
- 1 cup packed basil leaves (I used lemon balm and parsley)
- ¼ cup packed chives
- 2 garlic cloves, peeled
- 2 anchovy fillets (optional, but highly recommended to use)
- 1 scallion, white and green parts
- Finely grated zest and juice of 1 lime
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels (I spatchcocked it - follow photos in blog post to show you how to do it - or ask your butcher to do it.)
- 1 to 2 tablespoons extra-virgin olive oil, for drizzling
- In a blender, purée buttermilk, herbs, garlic, anchovies, scallion, lime zest and juice, salt and pepper until smooth.
- Put chicken halves (or the spatchcocked chicken) 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.)
- I used a disposable aluminum foil pan and roasted it in the same pan, after I drained out the marinade and washed the pan.
- Refrigerate for at least 6 hours or up to overnight.
- Heat oven to 500 degrees.
- Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves (or the spatchcocked chicken) on a rimmed baking sheet.
- (Discard the used marinade.)
- Pat chicken dry with paper towels and drizzle with oil.
- Roast until cooked through, about 30 to 45 minutes.
- Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2020/06/green-goddess-roasted-spatchcock-chicken.html
3.5.3251