Recipe by: Chef Elana
Total time: 30-40 minutes
1 tablespoon + ½ teaspoon olive oil
¼ bunch basil
½ bunch chives
2 bunches scallions, divided
1 clove garlic
2 chicken breasts
12 ounces purple potatoes
¾ cup buttermilk
1. Prepare Ingredients
Preheat oven to 475°F. Rinse basil and mince leaves, discarding stems. Rinse chives and mince. Rinse scallions and trim and discard roots. Mince 1 scallion, reserving remainder. Mince garlic. Mince anchovy. Zest lime, then halve. Rinse chicken and pat dry with paper towel. Rinse potatoes and halve.
2. Make Green Goddess Dressing
In a medium bowl or blender, combine basil, chives, minced scallion, garlic, anchovy, 1 teaspoon lime zest, juice of 1 lime, and buttermilk. Taste and add salt and pepper as needed. Discard any remaining lime zest.
3. Marinate Chicken
Place chicken in a large shallow bowl and pour over half of green goddess dressing, reserving remainder. Set aside to marinate at room temperature for at least 10 minutes or overnight in fridge.
4. Roast Vegetables
While chicken marinates, on a baking sheet, toss reserved whole scallions and potatoes with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer and roast until vegetables are tender, about 15 minutes.
5. Roast Chicken
Remove chicken from marinade, allowing excess to drip off, and pat dry with paper towel. Season on both sides with salt and pepper. Place skin-side up on a separate baking sheet and drizzle over ½ teaspoon olive oil. Roast until skin is golden and chicken is cooked through, about 15 minutes.
6. Plate Chicken
Cut chicken crosswise into 4 slices. Divide chicken, scallions, and potatoes evenly between 2 plates. Drizzle a spoonful green goddess dressing over chicken and serve remainder alongside for dipping.
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