4 Servings//15 Minute Prep Time//6 Hour Marinate//45 Minute Bake Time

INGREDIENTS

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1 1/2 cups buttermilk or plain yogurt

1 cup packed basil leaves

1/4 cup packed chives

2 garlic cloves, peeled

1 scallion, white and green part

1 finely grated zest and juice of one lime

2 teaspoons coarse kosher salt

1 teaspoon black pepper

1 4-5 lb chicken, halved through the breast and back bones, patted dry with paper towels

2 tablespoons extra virgin olive oil, for drizzling

 

DIRECTIONS

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In a blender, puree until smooth, the buttermilk, basil, chives, garlic, scallion, lime zest and juice, salt and pepper.

Put chicken halves in bowl or plastic bag and cover with three quarters of the marinade. Save the rest as sauce for later!

Refrigerate for a minimum 6 hours or up to over night.

Pre heat oven to 400 degrees.

Remove chicken from marinade and remove as much excess marinade as possible.

Lay chicken on baking sheets and pat dry with a paper towel. Then drizzle lightly with olive oil.

Roast until cooked through , approximately 30-45 minutes.

Let cool for 10 minutes before serving.

Serve with the extra quarter of marinade from earlier and enjoy!

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Loosely inspired by:

https://www.epicurious.com/recipes/member/views/green-goddess-roasted-chicken-5653568e4edf820106fab887

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