Green Goddess Roasted Spatchcock Chicken
Author: Ciao Chow Linda via Melissa Clark and The New York Times
Ingredients
  • 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
Instructions
  1. In a blender, purée buttermilk, herbs, garlic, anchovies, scallion, lime zest and juice, salt and pepper until smooth.
  2. 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.
  3. (Save the rest to serve as a sauce.)
  4. I used a disposable aluminum foil pan and roasted it in the same pan, after I drained out the marinade and washed the pan.
  5. Refrigerate for at least 6 hours or up to overnight.
  6. Heat oven to 500 degrees.
  7. 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.
  8. (Discard the used marinade.)
  9. Pat chicken dry with paper towels and drizzle with oil.
  10. Roast until cooked through, about 30 to 45 minutes.
  11. 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