December 1, 2015

Recipe: Greek Goddess Chicken

We are a family that loves cooking together and this recipe we tried at the end of the summer blew our socks off. It is hands down my favorite chicken recipes we have made to date (yeah, it's that good you guys!) and the kids agreed we must cook it again soon. Thank you New York Times Cooking for not only highlighting this recipe, but adding a video for step-by-step. Having that video was really helpful for not only the kids but also the adults as I could not figure out how to do one of the steps without it. I have personally never cut a whole chicken in half (down the center), and doing that gives you a new appreciation for how much work goes into the healthy food we choose to create for our family. 

I give you Greek Goddess Chicken:    photo IMG_5070_zpsf1pibazw.jpg  photo IMG_5074_zpsqlvhme5c.jpg  photo IMG_5075_zpsvy0n9kjz.jpg  photo IMG_5090_zps32esvdmw.jpg  photo recipe_zpsspb3r8g9.jpg 


  • 1 ½ cups buttermilk or plain yogurt
  • 1 cup packed basil leaves
  • ¼ cup packed chives
  • 2 garlic cloves, peeled
  • 2 anchovy fillets (optional, we did not 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
  • 1 to 2 tablespoons extra-virgin olive oil, for drizzling

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  1. In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
  2. 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.
  3. 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.
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Is this a recipe you would try with and for your family?

What is your favorite chicken recipe?

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