Green Goddess Chicken is marinated in a buttermilk, garlic, and herb mixture and then roasted. Serve with a side of homemade Green Goddess Dressing for extra flavor. This is a low carb meal that’s great served with a green salad or steamed vegetables.
Green Goddess Dressing is a retro favorite made from fresh herbs in a creamy base. It typically has anchovies in it for flavoring. If you don’t want to use anchovies, you can sub a teaspoon of Worcestershire sauce. But I do recommend using the anchovies. They really help boost the flavor and you will not notice any fishy taste.
Marinating chicken in buttermilk really helps keep the meat tender and moist and this is really important with the lower fat white meat which tends to dry out.
The buttermilk is blended with fresh chives, parsley, and tarragon plus garlic, lemon juice, and anchovy fillets for tons of flavor. Tarragon has a very strong, almost licorice-like taste. If you’re not a fan, you could substitute basil for the tarragon.
You want to let the chicken marinate for at least 2 hours and up to 24 hours. Then roast the chicken for about 30 minutes in a 375 degree oven.
So easy and so delicious!
More Chicken Recipes
Green Goddess Chicken
Green Goddess Chicken is marinated in a buttermilk, garlic, and herb mixture and then roasted. Serve with a side of homemade Green Goddess Dressing for extra flavor. This is a low carb meal that's great served with a green salad or steamed vegetables.
- 1/2 cup chopped fresh chives
- 1/2 cup chopped fresh parsley
- 1/4 cup plus 1 tablespoon buttermilk
- 2 tablespoons lemon juice
- 1 1/2 tablespoons chopped fresh tarragon
- 2 garlic cloves minced
- 2 anchovy fillets rinsed
- 1/4 teaspoon pepper
- 1/4 cup mayonnaise
- 1 1/2 teaspoons salt
- 1 teaspoon Tabasco sauce
- 4 bone-in chicken breasts
Process chives, parsley, 1/4 cup buttermilk, lemon juice, tarragon, garlic, anchovies, pepper, and Tabasco sauce in a blender for 30 seconds.
Transfer 2 tablespoons of this mixture to a small bowl. Add mayonnaise and 1 tablespoon buttermilk. Stir. Cover and refrigerate until needed.
Place remaining herb mixture in a large ziptop bag. Add salt and chicken. Seal the bag and turn to coat the chicken evenly. Refrigerate 2 to 24 hours.
Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil.
Place chicken skin side up on baking sheet, leaving any marinade stuck to the chicken on the chicken.
Place baking sheet on the middle oven rack and raost for 30 minutes, or until internal temperature reaches 160 degrees.
Serve chicken with sauce.
Recipe adapted from Cook’s Country
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