Green Goddess Roasted Chicken
March 17, 2018
Let's face it, roasted chicken can be a snooze. For such a staple of everyday cooking, it's remarkably easy to either underseason or overcook to the point it becomes as dry as the Sahara. But with five ingredients and a bit of patience, you can cook up a deliciously brown and crisp bird with a succulent, moist interior.
By spatchcocking the chicken and adding Primal Kitchen Green Goddess Dressing, your chicken will be as moist and delicious as a restaurant-made version. If you're not familiar with spatchcocking (sorry, we can't help saying that word again), don't worry! Our recipe instructions will tell you how to open up your bird so all the limbs are facing upward, resulting in crispy, cracking skin that makes a whole chicken so naturally delicious.
Green Goddess Roasted Chicken
Rated 5.0 stars by 1 users
Category
Dinner
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
Calories
320
Chicken doesn't have to be bland or boring. Made with premium ingredients like avocado oil, our zingy, herbaceous Green Goddess dressing gives roasted chicken a punch of flavor and seals in all the delicate juices. Serve it for family dinner night, eat leftovers on a salad for lunch, or replace your holiday bird with this delicious recipe.
Ingredients
-
1/2 cup Primal Kitchen Green Goddess Dressing
- 1 Tablespoon Himalayan Salt
- 1 teaspoon black pepper
- Zest of 1 lime
- One 4- to 5-pound spatchcocked chicken (patted dry with paper towels)
Directions
First, spatchcock the chicken: Set the chicken breast-side down and remove anything that’s inside the cavity. Using a sharp knife or kitchen shears, cut down each side of the backbone to remove it. The backbone runs right down the middle of the chicken. When the backbone is removed, the chicken will fold open.
Preheat the oven to 425°F.
Combine the Green Goddess dressing, Himalayan salt, black pepper, and zest of lime in a small bowl and whisk together gently.
Rub the mixture onto the chicken (front and back). Place the chicken on a roasting tray with a wire rack (lined with tin foil).
Roast the chicken for 45 minutes, or until it’s reached a minimum temperature of 165°F at its thickest point. Carve, serve, and enjoy!
Recipe Note
Nutrition information calculated using Cronometer.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 320
Amount/Serving
% Daily Value
- Carbs
- 1 grams
- Fat
- 21.6 grams
- Protein
- 27.3 grams
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