Green-Goddess Chicken and Salad

Name: Green-Goddess Chicken and Salad
Prep time: 25 min
Total time: 365 min
Ingredients: 0.75 cup buttermilk or plain yogurt (not Greek); 0.75 cup mayonnaise; 6 oil-packed anchovies; 3 cloves green garlic, or 2 cloves regular garlic; 3 cups mixed fresh tender herbs, such as basil, parsley, tarragon, and cilantro; 2 scallions, chopped; 1 tablespoon Dijon mustard; 1.5 teaspoons grated lemon zest, plus ¼ cup fresh juice (from 2 lemons); 2 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 1 whole chicken (3 ½ to 4 pounds), backbone removed; 4 ounces bacon (4 slices), cut into ½-inch strips; 4 cups torn Little Gem lettuce; 2 cups pea shoots or tendrils; 1 cup thinly sliced sugar snap peas; 0.5 cup thinly sliced watermelon radishes

Be the first to rate & review!

By

Lauryn Tyrell

Updated on April 26, 2022

Green-Goddess Chicken and Salad — Photo: Con Poulos

Prep Time:

25 mins

Total Time:

6 hrs 5 mins

Servings:

4

The green goddess dressing in this recipe works overtime as both a marinade for the roast chicken and as a finishing drizzle over this cobb-inspired spring salad.

Ingredients

¾ cup buttermilk or plain yogurt (not Greek)
¾ cup mayonnaise
6 oil-packed anchovies
3 cloves green garlic, or 2 cloves regular garlic
3 cups mixed fresh tender herbs, such as basil, parsley, tarragon, and cilantro
2 scallions, chopped
1 tablespoon Dijon mustard
1 ½ teaspoons grated lemon zest, plus ¼ cup fresh juice (from 2 lemons)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 whole chicken (3 ½ to 4 pounds), backbone removed
4 ounces bacon (4 slices), cut into ½-inch strips
4 cups torn Little Gem lettuce
2 cups pea shoots or tendrils
1 cup thinly sliced sugar snap peas
½ cup thinly sliced watermelon radishes

Directions

Combine buttermilk, mayonnaise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender. Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing. Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.
Preheat oven to 425°F. Remove chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.
Meanwhile, cook bacon in a skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.

Originally appeared: Martha Stewart Living, May 2022