It's Sunday afternoon here in Los Angeles: my windows are wide open, Billie Holiday's "Fine and Mellow" is playing in the background, and the kitchen is filled with the fantastic smell of my homemade chipotle chicken tamales steaming in the pot (more of this recipe + process later).
For lunch, I made Green Goddess Chicken— a healthy and incredibly yummy roasted chicken. I will probably have it for dinner too, tbh.
1. I put the chicken under 450 degrees F and 500 for a bit — I was afraid it would be drier than my face in the winter — but the chicken was extremely succulent.
2. The dressing/marinade will be more on the salty side, but in the end, made the chicken even more succulent.
3. Bottom line: Chicken wasn't dry; it was succulent.
So, here it is. My super easy recipe for a more than succulent chicken:
1 ½ cups Organic plain whole-milk yogurt
1-2 cups packed basil leaves (depending on how basil-y you want it to taste)
4 garlic cloves, peeled
2 scallion, white and green parts
Zest + juice of 1 lime (I didn't grate mine but peeled)
1 1/2 teaspoons coarse kosher salt
1 teaspoon black pepper
Half a chicken, preferably leg quarters or thighs — skin on (Puritan poultry is best — find it at your local organic butcher or farmers market. If not, go to Trader Joe's and buy an organic + kosher bird)
2 tablespoons extra-virgin olive oil, for drizzling
Lime, to top off your yummy dish
Blend yogurt, lime zest + juice, basil, scallion, salt, pepper in NutriBullet, blender or whatever blending device you have.
Put chicken halves in a bowl and cover with the yummy marinade. Make sure to save 1/2 cup for the sauce or a salad dressing.
Let it sit in the refrigerator overnight (I let mine sit for 16 hours).
Heat oven to 450 degrees. Line baking sheet with foil *you need this unless you want your smoking oven to be the reason why you had to call the fire department*
Remove chicken from marinade and lay them on the baking sheet.
Throw away marinade.
Pat the chicks with paper towels to dry + drizzle with olive oil.
Roast until the outside is golden brown and cooked through (about 35 mins).
Increase temp to 500 degrees and roast chicken for an extra 4-5 mins for a crispier exterior.
Take it out, let it sit for 10 mins *I hate this part too, but ya need it if you want a succulent chicken*
Voilà! Succulent green goddess chicken! I recommend this with brown rice + quinoa or a side of kale with baked sweet potato.
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