Green Goddess Chicken Recipe By Tasty
GREEN GODDESS ROASTED CHICKEN
Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
- Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
- Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
Nutrition Facts : @context http, Calories 815, UnsaturatedFat 34 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 1 gram, Protein 68 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 5 grams, TransFat 0 grams
CHEF JOHN'S GREEN GODDESS DRESSING
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g
GREEN GODDESS SMOOTHIE RECIPE BY TASTY
Here's what you need: unsweetened almond milk, frozen pineapple, banana, frozen peas, pumpkin seeds, kale
Provided by Rachel Gaewski
Categories Drinks
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a blender, combine the almond milk, pineapple, banana, peas, pumpkin seeds, and kale. Blend until smooth.
- Enjoy!
Nutrition Facts : Calories 604 calories, Carbohydrate 164 grams, Fat 10 grams, Fiber 18 grams, Protein 16 grams, Sugar 48 grams
GODDESS CHICKEN
This came from a newspaper clipping. Really easy chicken dish with strong artichoke and tomato flavors and good old Green Goddess dressing.
Provided by Zetty66
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place chicken breasts in a large baking pan with sides. Add artichoke hearts and sundried tomatoes.
- Whisk together water and dressing. Pour over chicken and vegetables. Turn the chicken several times to coat.
- Bake the chicken, uncovered, for 25-30 minutes (or until cooked through), flipping chicken once and spooning the sauce over it during baking.
GREEN GODDESS CHICKEN BITES
Crostini topped with chicken and Italian dressing mixture gives you a tasty appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- In large bowl, mix chicken, celery and onions.
- In blender, place dressing, chopped parsley and the tarragon. Cover; blend on low speed 10 seconds. Blend on high speed 20 to 30 seconds or until smooth. Gently stir dressing into chicken mixture. Cover; refrigerate until serving time.
- Top each toast with 1 tablespoon chicken mixture. Garnish with parsley leaves.
Nutrition Facts : Calories 130, Carbohydrate 10 g, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
GREEN-GODDESS CHICKEN AND SALAD
The green goddess dressing in this recipe works overtime as both a marinade for the roast chicken and as a finishing drizzle over this cobb-inspired spring salad.
Provided by Lauryn Tyrell
Time 6h5m
Number Of Ingredients 16
Steps:
- Combine buttermilk, mayonnaise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender. Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing. Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.
- Preheat oven to 425°F. Remove chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.
- Meanwhile, cook bacon in a skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.
GREEN GODDESS CHICKEN RECIPE BY TASTY
Here's what you need: fresh flat-leaf parsley leaves and tender stems, fresh basil leaf, fresh dill, mayonnaise, buttermilk, green onion, anchovies, fresh lemon juice, garlic powder, table salt, honey, Frank's hot sauce, chicken thighs, nonstick cooking spray, air fryer
Provided by Kyle Richmond
Categories Dinner
Yield 1 serving
Number Of Ingredients 15
Steps:
- Make green goddess dressing: process herbs, mayonnaise, buttermilk or milk, green onion, anchovies, lemon juice, garlic powder, ½ teaspoon salt, honey, and hot sauce, if using, in a blender until smooth, about 30 seconds.
- Make the marinade: transfer ¾ cup of the green goddess dressing to an air-tight container or resealable plastic bag large enough to hold the chicken.
- Add chicken thighs to the marinade, tossing them to coat all sides. Refrigerate the chicken for at least 1 hour or overnight.
- Put the remaining green goddess dressing in the fridge to chill and thicken up for serving.
- When ready to cook, preheat the air fryer to 400°F (200°C).
- Spray the air fryer basket with nonstick cooking spray.
- Remove excess marinade from chicken thighs and lay them in the air fryer basket, skin side down.
- Cook until the chicken thighs are brown and crispy and reach an internal temp of 165°F (75°C), about 17 to 22 minutes, depending on the size. Flip halfway through cooking.
- Serve chicken with reserved green goddess dressing. Thin out the dressing with buttermilk or milk, if desired.
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- Begin by making the green goddess marinade. Combine the ingredients in your blender and blend on high until smooth. (see notes)
- Place the chicken thighs in a medium-sized bowl. Reserve 2 tablespoons of the dressing then pour the rest over the chicken. Toss to coat then cover the bowl and put it into your fridge. Let the chicken marinate for 1-4 hours.
- Heat a large, non-stick or cast iron pan over medium-high heat. Add the oil then add the chicken. Discard any marinade that remains in the bowl.
- Cook the chicken for 6 minutes per side. Remove the chicken from the pan and serve with the reserved marinade drizzled over the top.
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