Typically, the only recipes I get excited enough to save are desserts. I'm not very passionate about meat, in general, but Green Goddess dressing (along with Ranch) is one of my great loves. When I saw it drizzled over what looked to be the perfect, quintessential roast chicken, I knew I had to make it immediately.
The green goddess dressing takes mere minutes to whip up before you drench most of it over an entire chicken to marinate. If you are currently working from home, you can make it in the morning so it can marinate throughout the workday (which is what I did), but marinating it overnight works just as well. It's one of those great recipes that's practically done as soon as the marinade is on.
The next day, or eight hours later, you towel off the marinade and stick it in the oven. After the skin is crisp and the chicken is cooked through, drizzle the extra Green Goddess dressing on top for a pop of color and even more flavor—I even had enough to dress two additional salads! Like a good wine, this recipe gets better with age. While most roast chicken usually loses its flavor by the next day, this one only got better. I had chicken salad sandwiches for four days after I made it!
Needless to say, some ingredients are a little harder to acquire these days, but this recipe lends itself particularly well to swaps and substitutions. If you don't have buttermilk or yogurt, make buttermilk from whole milk and vinegar or just use sour cream instead. You can similarly swap out the chives and basil for other fresh herbs. Find the recipe here!