Best Green Goddess Roasted Chicken Recipes
GREEN GODDESS GRILLED CHICKEN & ROASTED PEPPERS (ATKINS)
Make and share this Green Goddess Grilled Chicken & Roasted Peppers (Atkins) recipe from Food.com.
Provided by Michelle Rogers
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chicken.
- 1. Combine mayonnaise, oil, lemon juice, parsley, scallion, tarragon, garlic, salt, sugar substitute and pepper in a gallon-size resealable plastic bag. Add chicken, seal bag and shake to coat. Refrigerate 1 hour.
- 2. Heat a charcoal or gas grill to medium or heat a grill pan. Grill chicken, turning occasionally, until just cooked through, about 7 minutes.
- Peppers.
- 1. Over an open flame on the stove, or under a broiler, roast peppers until skins are charred on all sides. Place in a paper or plastic bag and seal bag. Let peppers steam 10 minutes. When peppers are cool enough to handle, peel, seed and cut into 1/3-inch-wide strips.
- 2. Transfer to a glass dish, drizzle with olive oil. Peppers will keep refrigerated for up to a week.
Nutrition Facts : Calories 467.9, Fat 29.9, SaturatedFat 4.6, Cholesterol 112.8, Sodium 890.4, Carbohydrate 12.2, Fiber 2.5, Sugar 5, Protein 37.9
GREEN GODDESS ROASTED CHICKEN
Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper 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 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves 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 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
Nutrition Facts : @context http, Calories 815, UnsaturatedFat 34 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 1 gram, Protein 68 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN GODDESS ROASTED CHICKEN
Categories Chicken
Number Of Ingredients 11
Steps:
- In a blender, puree buttermilk, basil, chives, garlic, anchovies, scallion, lime zest and juice, salt and pepper till 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 as a sauce. 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 on a rimmed baking sheet. Discard the used marinade. Pat chicken tops dry with paper towels and drizzle with the oil. Roast until cooked through, about 30-45 minutes. Let rest 10 minutes before serving, with some of the reserved sauce.
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