Green Goddess Roasted Chicken

Written By Kiana Kanoa


Ingredients:

  • A handful of Basil & Dill

  • 3 Green Onions

  • 1 Shallot

  • 2 cloves of Garlic

  • 3 tablespoons of EVOO

  • 1 cup of Buttermilk

  • 1 cup heavy cream

  • Salt to taste

  • 2 tablespoons of salted butter

  • 2 tablespoons of lemon Juice

  • 3 Parsnips

  • 2 - 3 Chicken Legs

Steps:

  • In a blender, create Green Goddess Sauce by blending basil, dill, green onion, shallot, garlic, buttermilk, EVOO, lemon juice, salt, until smooth!

  • Reserve ⅓ of the Green Goddess mixture for garnish, pour the remaining into a ziplock bag with cleaned chicken. Refrigerate for at least 4 hours, ideally overnight.

  • Heat oven to 450F

  • Shave and cut parsnips into quarters for roasting - roast for 20 minutes at 450 or until tender

  • Remove parsnips and blend with 1 tablespoon of butter and heavy cream until smooth.

  • Remove chicken from the marinade, pat chicken tops dry with paper towels, salt, and brush with EVOO. Roast until cooked through, about 30 mins, or internal temp of 170F. Let rest for 10 min.

  • Serve Chicken on top of parsnip puree, finish with green Goddess Sauce and enjoy!

Kiana Kanoa