Online Recipe Book

Green Goddess Chicken and Salad

Source
Adapted from Martha Stewart Living magazine, May 2022, pg 88-89
Yield
2 servings
Prep info
20 min prep + 4-24 hr marinate + 30 min stand + 1hr roast + 20 min stand & cook & prep
Prep time
5 hours, 10 minutes
Cook time
1 hour
Time required
6 hours, 10 minutes
Oven preheat
425F
Type
Mains - Chicken
Status
Not tried
Tags
American

Ingredients

  • Marinade and Dressing
  • 3 fl oz buttermilk (or plain yogurt (not Greek))
  • 3 fl oz mayonnaise
  • 3 anchovies (oil-packed)
  • 1 cloves garlic
  • 1.5 c fresh mixed herbs (such as basil, parsley, tarragon, cilantro)
  • 1 chopped green onion
  • 1/2 T Dijon mustard
  • 3/4 t grated lemon zest
  • 2 T fresh lemon juice
  • 1 T extra virgin olive oil (plus more for drizzling)
  • 1/2 t sea salt
  • 1/8 t freshly ground black pepper
  • whole chicken pieces (to serve 2, skin-on)
  • sea salt (to taste)
  • Salad
  • 60 g chopped bacon (or 30g cooked bacon bits)
  • 2 c chopped lettuce
  • 1 c pea shoots (or tendrils)
  • 1/2 c thinly sliced sugar snap peas
  • 1/4 c thinly sliced radishes
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Method

Equipment: 1x blender + 1x large resealable bag + 1x jar for dressing + 1x rimmed baking sheet + 1x large bowl

Marinate chicken

1. Combine buttermilk, mayo, anchovies, garlic, herbs, green onion, mustard, lemon zest, lemon juice, oil, salt, and pepper in a blender. Puree until smooth.

2. Pat chicken dry and season generously with salt.

3. Place in a resealable bag and add 1 cup of the dressing/marinade.

4. Seal and massage to evenly coat chicken in marinade.

5. Refrigerate for at least 4 hours and up to 1 day.

6. Cover and refrigerate remaining dressing until ready to use.

Cook chicken

7. Preheat oven to 425F.

8. Remove chicken in its marinade from refrigerator and let stand 30 minutes at room temperature.

9. Wipe excess marinade from chicken and lightly pat dry.

10. Place on a rimmed baking sheet lined with parchment.

11. Drizzle with oil and season lightly with salt.

12. Roast, breast-side up, until skin is dark golden and a thermometer inserted into the thickest part registers 160F, 40-50 minutes (depending on size).

13. Let stand 20 minutes.

Salad

14. Cook bacon pieces in a skillet over medium heat, stirring occassionally, until crisp, about 5-6 minutes.

15. Transfer to paper towels to drain and cool.

16. Toss lettuce, pea shoots, sugar snap peas, radishes, and bacon with one-third of reserved dressing.

17. Season with salt and pepper.

Serve

18. Carve the chicken and serve alongside the salad, with the remaining dressing.

 

Notes