What better way to get more greens in your diet than with a hearty and easy roast chicken recipe? Thanks to the help of the KitchenAid® 5-Speed Diamond Blender and Nesting Ceramic 4-Piece Set, this dish for roast chicken with homemade Green Goddess dressing comes together in no time and with no fuss.


Need a simple but satisfying weeknight dinner? You’re in luck! This Homemade Green Goddess Dressing Roasted Chicken is perfect for any night of the week. Just create a creamy, herby buttermilk dressing in a blender, pour it over chicken, let it marinate and bake it. Serve it with a side of roasted veggies, fresh bread or a salad and you’ve got a great meal for the whole family.


If you’ve never tried Green Goddess dressing before, this is the way to do it. It’s a bright green buttermilk-based dressing full of herbs and tangy flavors like anchovies and lemons, and it pairs beautifully with the crispiness and savory flavor of skin-on roasted chicken. You can even double the recipe for the dressing and serve a little extra on salad or roasted vegetables.


To make the dressing, combine plain Greek yogurt, buttermilk, lemon juice, anchovy paste, minced garlic, fresh parsley, fresh tarragon, fresh chives, salt and pepper in a KitchenAid® 5-Speed Diamond Blender.


Blend until the mixture is mostly smooth and bright green, with a few bits of chunky herbs left for texture.

Pour about three-quarters of the dressing over a few pounds of skin-on chicken pieces in a large zip-top bag, large bowl or shallow baking dish. Reserve the remaining dressing for pouring later on the roasted chicken. Cover and marinate the chicken in the fridge for at least 8 hours or overnight so the buttermilk-based dressing can really tenderize and flavor the chicken.


The next day, heat the oven to 475°F – the high heat is what gives this chicken that deliciously crispy skin. Transfer the chicken to a KitchenAid® Nesting Ceramic Casserole and lightly pat it dry with paper towels to remove some of the dressing; this helps achieve that crispy skin, as well. Drizzle a little bit of olive oil over the top of the chicken.


Bake the chicken for about 35 to 40 minutes, rotating the dish once halfway through baking, until the skin is a deep golden brown and crispy, and the internal temperature of the largest piece of chicken reads 180°F with a meat thermometer. Let the chicken rest 10 minutes before serving it with the remaining dressing.


One taste of this delicious dish and you’ll want to make it a part of your regular dinner menu.


Makes 4-6 servings


3/4 cup plain Greek yogurt
1/2 cup buttermilk
2 tablespoons fresh lemon juice
2 teaspoons anchovy paste
1 cup packed fresh Italian flat-leaf parsley leaves
1/2 cup packed fresh tarragon leaves
1/4 cup finely chopped fresh chives
1 teaspoon minced garlic
1 1/2 teaspoons salt
1 teaspoon pepper
3 to 4 pounds skin-on whole chicken pieces
2 tablespoons olive oil


Add yogurt, buttermilk, lemon juice, anchovy paste, parsley leaves, tarragon leaves, chopped chives, garlic, salt and pepper to a KitchenAid® 5-Speed Diamond Blender. Blend until mostly smooth, with a few bits of herbs remaining.

Place chicken pieces in a large zip-top bag, in a large bowl or in a shallow baking dish. Pour three-quarters of dressing over chicken (reserve remaining dressing for serving). Cover and marinate in fridge 8 hours or overnight.

Heat oven to 475°F. Remove chicken from marinade and transfer to a KitchenAid® Nesting Ceramic Casserole, cast-iron skillet or rimmed baking sheet (discard used marinade). Lightly pat chicken dry with paper towels, then drizzle with oil. Roast 35 to 40 minutes until cooked through. Let chicken rest 10 minutes before serving with remaining dressing.



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