SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Thursday: Clinton Kelly Fixes Your Fashion Fails & the Questions You’re Too Embarrassed to Ask Your Own Doc!

ADVERTISEMENT

Green Goddess Dressing and Roast Chicken

Green Goddess dressing was invented in honor of George Arliss at The Palace Hotel in San Francisco in the 1920s. George was starring in a show named “The Green Goddess” and it was a huge hit. The dressing still is. Shout out to Melissa Clark for switching up the base of the dressing from mayonnaise and sour cream to buttermilk making it thin enough to use as marinade. Here, I combine what I love about the original recipe--anchovies, parsley, chive and tarragon--with buttermilk. -- Rachael

Serves 4-6

Aired

INGREDIENTS
  • For the Marinade/Sauce*:
  • 1 1/2 cups buttermilk
  • 2 flat filets anchovies
  • 1 cup parsley, flat-leaf or curly
  • 1/2 cup tarragon leaves
  • 2 scallions, coarsely chopped 
  • A handful of chives, coarsely chopped 
  • 1 large clove garlic, grated or pasted 
  • Zest and juice of 1 lime or small lemon
  • Salt and pepper, to taste 
  • 1 chicken cut into quarters or 8 to 12 chicken pieces
  • EVOO – Extra Virgin Olive Oil, for liberal drizzling
  • * To prepare this dressing as a dip rather than marinade and sauce, use 1 1/4 cups sour cream or plain Greek yogurt and 1/3 cup buttermilk. 
PREPARATION

Process the sauce ingredients in a blender or Vitamix. Pour about half into a large food storage bag and add chicken. Refrigerate overnight, reserve half for serving alongside chicken.
Preheat oven to 500°F and set a metal rack onto a rimmed baking sheet.    
Remove chicken from marinade and shake off any excess. Arrange chicken on the rack and pat the skin with a paper towel. Drizzle with EVOO to lightly coat and season with salt and pepper. Roast 35-40 minutes on the center rack until deeply browned and cooked through.

Serve with reserved sauce and roast tomatoes or green beans alongside.

For roast tomatoes: Roast 3 pounds halved Roma tomatoes or 3 pints fat, whole cherry tomatoes at 350°F with olive oil, 4 large crushed garlic cloves, several tarragon stems, salt and pepper for 1 hour. Remove and let stand at room temp, transfer to serving dish.

For the green beans: Roast 1 1/2 pounds green beans with 6 shallots, quartered into wedges, dressed with olive oil, salt and pepper, at 500°F for 30 minutes while chicken roasts. Remove and transfer to platter and top with blue cheese crumbles or smoked blue cheese crumbles. 

PRESENTATION
COMMENTS