Made this Green Goddess Roasted Chicken for dinner tonight and it was so good!! The yogurt in the marinade keeps it super juicy and tender, and you could use whatever herbs you have waiting to be used up. Double duty: use the marinade as a dressing for a chicken salad the next day! Winner winner chicken dinner and leftover lunch!
2 cups packed parsley, cilantro, dill, basil, any leafy herbs
1 green onion
1 tablespoon fish sauce
½ a lemon, peeled
zest of half the lemon
3 cloves garlic
½ cup greek yogurt
½ cup milk
½ tsp salt and pepper
In a blender, combine everything and blend until smooth.
Pour over cut up chicken (ask your butcher to cut a whole chicken into 8 pieces!) and marinate for 6-8 hours to overnight.
Roast at 425 for 35ish minutes or until the juices run clear (depending how big your chicken is, may be longer or shorter).
Serve with your favorite sides and enjoy!
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