Green Goddess Roasted Chicken

I make this with thighs and roast them for about 25 mins at 500. It makes the house smell so good. The longer I marinate the chicken, the more succulent it is. I try to buy the best buttermilk I can; it seems to make a difference. This has been a winner in my house and for guests. The hardest thing to remember when I want to make it is that needs time to marinate.

What makes this recipe great is not the chicken right out of the oven. That is very good, but the next day, use the out-of-this-world Green Goddess dressing instead of mayo for a great chicken sandwich! Squishy white bread sops up the dressing best. Layer the dressing on both sides of the bread with sliced white meat in between. Super!

500ºF? That was way too hot for my oven. The chicken was pretty well cooked at 20 minutes ... 148ºF internal temperature at the breast. I finished it at 350º for seven minutes and the chicken was perfectly cooked. The Green Goddess dressing was superb! A definite keeper ... but keep an eye on the temperature!

I have prepared this twice and both times it was fantastic. The first was with boneless skinless breasts, but it didn't marinade as long. A few days ago, I marinated chunks of boneless skinless breasts for a full day and grilled them on skewers.... So yummy and succulent!!
I prefer greek yogurt for this and it makes the marinade super thick and tangy.
Going to become one of my go-to chicken dishes!

Absolute MUST to line the baking pan with foil
This is a mess
I don't understand why Melissa omits this important point.
Taste very good

I used boneless, skinless chicken breasts which I had pounded to make them a consistent thickness. After marinating the chicken, I baked it uncovered at 375º for 45 minutes. It was the hit of my party--flavorful and succulent.

This was a nice change in our roast chicken preparation. The chicken came out with great crispy skin and was extremely juicy and tender. Two things to note: I don't have a blender so I made the sauce in a food processor and it came out find. The taste seemed a bit sour at first but mellowed out nicely in the fridge. Second thing is that you may need to lower the temperature to 400 as to not over char the chicken.

Use chicken thighs and cook for 25 minutes.
Line pan with foil.

I thought it was too salty, and I usually find things not salty enough. The next time I made it I used one tsp.

I made this the other day exactly minus the anchovies. I'll add that next time since it needed a little salt. I cooked this at 400 degrees for 40 minutes and then did 500 for about 8 minutes. I also marinaded for a full 24 hours. My pan was a little scorched but the bird was succulent and so moist. Delicious. Also, use a good blender for the dressing otherwise you'll get basil leaves that aren't fully processed. I'm sure this contributed to the scorching in my case. Otherwise, fantastic recipe.

I have contacted the Cooking site twice over the course of this fall/winter 2015to request confirming the nutritional analysis ... to date no reply. Either the site is flooded with requests for clarification/info, or my request was tossed. The site is not living up to its claim to answer all requests. 1192 calories per serving? What gives?

My entire family found this delightful.

Notes:

Clean your oven the day before you make this if you plan to follow the recipe exactly, with blast furnace temperature. Otherwise the fire department may show up at your house.

Note that the dressing, while delicious, is quite thin, especially if you use all buttermilk. Replace some of the buttermilk with a dollop of mayo if you like a less runny dressing. I doubled the dressing amount to enjoy it on salads the following days.

Fantastic flavor and color! Roasted at 450 for the first 35 minutes then at 500 for an additional 8 - 10 minutes. Watch carefully at the end so skin doesn't burn. Lining pan with foil is a must. Will use leftover dressing on salad and roasted potatoes. Thank you, Melissa!

My go-to roast chicken recipe from now on, when I'm not using my puny old city oven. Amazing flavor and it came out perfectly using a 4 lb chicken. My city oven set off the fire alarm and filled the house with smoke (you need a REALLY clean oven to avoid the smoke). I made this also in a newer, cleaner oven and there was no smoke at all at 500 degrees. I substitute with whatever greens I have on hand, parsley last time tasted great.

I think this was a good easy recipe and I ended up with very pretty chicken. (4.8 lb chicken cooked at 450 in convection oven for 40 minutes. DEFINITELY use foil.)
I agree with one of the other reviewers that the sauce is too salty - not for a marinade, but it's a bit much as a dressing. I would suggest making the GG with 1 tsp, reserving some in advance, then adding the rest of the salt before marinating the chicken.