Categories: Meals
Ingredients
- kosher salt
- black pepper
- 1 tablespoon + 1/2 teaspoon olive oil
- 1/4 bunch basil
- 1/2 bunch chives
- 2 bunches scallions, divided
- 1 clove garlic
- 1 anchovy
- 1 lime
- 2 chicken breasts
- 12 ounces purple potatoes
- 3/4 cup buttermilk
Directions
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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.
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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.
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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.
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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.
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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.
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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.