Using a classic Green Goddess dressing as a marinade for roasted chicken results to a perfect, herby, juicy dinner.
Ingredients
- 1 whole chicken, cut into two halves (or a combination of bone-in breasts and thighs)
- 1 cup Greek yogurt
- 1/2 cup Garlic Fused Extra Virgin Olive Oil
- 1 lemon, juiced
- 1 lemon, wedged
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup parsley
- 1/2 cup basil
- 1/4 cup dill
- 1/4 cup thyme
Instructions
- In a food processor blend the yogurt, olive oil, lemon juice, herbs, salt and pepper. Add the chicken to a large food storage bag and pour the Green Goddess dressing over to coat. Marinade for 1 hour or up to overnight.
- Heat the grill (or oven) to 425 degrees.
- Grill (or roast) the chicken for 45 minutes or until cooked to an internal temp of 165 degrees. Rest the chicken for 10 minutes before slicing.
- Serve with lemon wedges.
Takes 55 minutes (plus 1 hour marinade)
Serves 4-6
