Green Goddess Roasted Chicken Recipe (2024)

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?

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.

PS:
DEFINITELY line the pan with thick aluminum foil.

This is THE ONE. The very best way to roast a chicken. Melissa, I’ll never quit you!

as others have said or implied, bake a chicken at 500F, and the smoke will result in the fire department arriving. in my well calibrated Jenn Aire, 400F for 60-75 min will be easy and smokeless. Pro tips: reach between meat and skin to separate skin but leave on bird for ultimate crispy skin, and marinate in a ziplock, on a plate for safety, and the delicious will be on bird and not in a puddle on bottom of bow.

Added halved Brussels sprouts and added cat half down 15 min into cook time. Crunchy from chicken fat!

Very good recipe. I loved the taste of basil in the chicken from the marinade. Marinated for 2 days. Cooked in at 400F.

Out of this world! I only marinated for about 90 mins. Rubbed marinade under skin. Prepared on Weber gas grill: indirect heat with two outside burners on high. Middle burner off or on low to keep temp at 500.

Sub 1-2 T Worcestershire for anchovies1-2 T MayoSub Greek yogurt 1 tea DijonSoak minced garlic in juice of 1 lime w/ lime zest 2-3 c basil1 c cilantro

We prepared this in our pizza oven, for my mother in laws 85th Birthday party! Woo, 5 stars fabulous from all of our guests. AND its easy and presents beautifully also! Thank you Melissa Clark

Add the set aside green goddess dressing to 1/4 cup mayo and a Tbs or two of buttermilk, to use as a sauce when serving. also cook at 475° (not 500)

Using a silicone mat works even better than foil.

Ate with the buttermilk green goddess slaw. On some naan. So messy. So perfect.

I make this using Samin Nosrat's Green Goddess Dressing recipe instead; I blend together everything but the mayo, then use part of it to marinate the chicken (acidic yogurt is better for a marinade) and then add the mayo to make a beautiful, luscious sauce for salads, sandwiches, etc. Doing an overnight marinade is beneficial for this recipe, and personally my oven doesn't do 500 degrees well but at 400 or 450 it seems to be just as good! You can always broil it briefly if you want a little char

The marinade is absolutely delicious and I would eat it on anything and everything, but hardly any of the flavor permeates the chicken, even after a full 24 hours. Next time around I’ll still make the full batch, but I’ll save all of it to use as a dipping sauce/salad dressing/etc (it does still need at least a few hours in the fridge for flavor and consistency IMO) and just marinate the chicken in straight buttermilk and salt. Best of both worlds.

I tried this recipe and ended up with a few black spots on otherwise green chicken. Maybe it’s because I had boneless skinless breasts? The dressing is good, I’ll use it on salads, but not sure about the 500°. Did everyone use chicken with skin and that’s what was so nice and brown?

Add pan drippings to reserved dressing for a creamy and savory gravy.

I was completely disappointed in this flavorless chicken recipe. I followed the recipe, marinated for 8 hours and it was bland.