- 1½ cups low-fat plain yogurt
- 1 cup packed basil leaves
- 1/4 cup packed chives
- 2 cloves garlic, peeled
- 1 scallion, white and green parts
- 1 lime, finely zested and juiced
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- One 4- to 5-pound chicken, halved through the breast and back bones, patted dry with paper towels
- 2 teaspoons extra-virgin olive oil, for drizzling
Cookbook author Melissa Clark uses a lightened up version of classic Green Goddess dressing as a marinade and dipping sauce for her perfectly juicy roast chicken.
Total time: 1¼ hours plus at least 6 hours marinating
In a blender, puree the yogurt, basil, chives, garlic, scallion, lime zest and juice, salt and pepper until smooth.2.
Put the 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.
Preheat oven to 500°F. Remove the chicken from the marinade, shaking off as much of the liquid as possible, and lay the halves on a rimmed baking sheet. Pat the top of the chickens 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 marinade as sauce if you like.