We’ve had pretty miserable rainy weekend here in NYC. My favorite activity on a day like today is to finally take the time to cook a recipe that’s been on the to-do list. I have many of these on pinterest!
I had a craving for something roasted and meaty so this green goddess roasted chicken from Melissa Clark and the New York Times seemed just right for me. My favorite chicken recipe is Ina Garten’s perfect roast chicken because it’s simple to prepare and always comes out prefectly cooked, moist and flavorful. Oh and you get a bonus side dish with that delicious roasted carrot, fennel and onion. I sometimes add potatoes to that dish to give me even more roasted vegetabls to devour. But I’ll have to reserve more details on that for a separate blog post. Today it was time for something new, something untested. I figured if I test this out on myself I’ll know if it’s something I could confidently prepare for a larger group.
I’ve never left a chicken to marinate or roasted chicken at such a high temperature so these were all new cooking techniques for me. The stakes were high for this Green Goddess Chicken recipe. So here’s what you do…
Prepare all your Green Goddess Dressing Ingredients.
Combine and blend together.
Here’s some video of the blending action for dramatic effect.
eatyeats 