From the pantry: Chicken can rule the roost

Adapted recipe will get you back to post-Thanksgiving bird-cooking game

Published: December 5 2013 | 7:00 am - Updated: 29 March 2014 | 12:29 am in
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In the wake of the Thanksgiving meal, you may be done with cooking or consuming a bird of any kind. Believe me, I get it. The Thanksgiving turkey takes a good week of your time to plan your cooking strategy, buy all the necessary ingredients and then primp and prime your bird for a roomful of hungry guests.

But this Green Goddess Chicken recipe is stress-free, making it a great post-turkey day recipe to get you back in the bird-cooking game.

Forget the 10-pound turkey. Look for a 4- to 5-pound chicken, max. The prep work will be a breeze. Make the green goddess dressing and toss the chicken with it and let it marinate overnight.

Once you put it in the oven, thereís no need to brave the heat to test the birdís temperature. You will have a juicy chicken with a crispy crust in less than an hour.

So long, Thanksgiving turkey. You have had your day. It is time for the chicken to rule the roost.

Green Goddess Chicken

Serves 4

  • 1 1/2 cups buttermilk or plain yogurt (or combination of the two)
  • 1/2 cup packed basil leaves
  • 1/4 cup packed chives
  • 1/2 cup packed parsley leaves
  • 2 garlic cloves, peeled
  • 1 scallion
  • Finely grated zest and juice of 1 lime
  • 2 teaspoon coarse salt
  • 1 teaspoon black pepper
  • 1 (4 to 5 pound) chicken, halved through the breast and back bones, patted dry with paper towels (alternatively you can purchase 4 to 5 pounds of bone-in chicken breast and leg quarters)
  • 1 to 2 tablespoons olive oil, for drizzling

Combine buttermilk, herbs, garlic, scallion, lime zest and juice, salt and pepper in a blender and puree until smooth.

Place chicken in a large bowl or resealable plastic bag and toss with three-quarters of the green goddess marinade. Keep the rest of the marinade to serve as a sauce. Refrigerate for at least six hours or overnight.

Heat oven to 500 degrees. Take chicken out of the marinade and shake off excess liquid. Lay chicken on a rimmed baking sheet and pat dry the top of the chicken with a paper towel. Drizzle chicken with oil. Roast for about 30 to 45 minutes or until cooked through and the skin is browned and crispy. Let rest for a few minutes before serving.

Source: Adapted from the New York Times

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