homemade green goddess dressing roasted chicken
homemade green goddess dressing roasted chicken with plain greek yogurt, buttermilk, fresh lemon juice, anchovy paste, flat leaf parsley leaves, tarragon leaves, chopped fresh chives, minced garlic, salt, pepper, chicken pieces, olive oil
plain greek yogurt, buttermilk, fresh lemon juice, anchovy paste, flat leaf parsley leaves, tarragon leaves, chopped fresh chives, minced garlic, salt, pepper, chicken pieces, olive oil
- 0.8 cup plain greek yogurt
 - 0.5 cup buttermilk
 - 2.0 tablespoon fresh lemon juice
 - 2.0 teaspoon anchovy paste
 - 1.0 cup flat leaf parsley leaves
 - 0.5 cup tarragon leaves
 - 0.2 cup chopped fresh chives
 - 1.0 teaspoon minced garlic
 - 1.5 teaspoon salt
 - 1.0 teaspoon pepper
 - 4.0 pound chicken pieces
 - 2.0 tablespoon olive oil

- add yogurt, buttermilk, lemon juice, anchovy paste, parsley leaves, tarragon leaves, chopped chives, garlic, salt and pepper to a kitchenaid 5 speed diamond blender.
 - blend until mostly smooth, with a few bits of herbs remaining.
 - place chicken pieces in a large zip top bag, in a large bowl or in a shallow baking dish.
 - pour three quarters of dressing over chicken reserve remaining dressing for serving.
 - cover and marinate in fridge 8 hours or overnight.
 - heat oven to 475degf.
 - remove chicken from marinade and transfer to a kitchenaid nesting ceramic casserole, cast iron skillet or rimmed baking sheet discard used marinade.
 - lightly pat chicken dry with paper towels, then drizzle with oil.
 - roast 35 to 40 minutes until cooked through.
 - let chicken rest 10 minutes before serving with remaining dressing.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 0.8 cup plain greek yogurt
- 0.5 cup buttermilk
- 2.0 tablespoon fresh lemon juice
- 2.0 teaspoon anchovy paste
- 1.0 cup flat leaf parsley leaves
- 0.5 cup tarragon leaves
- 0.2 cup chopped fresh chives
- 1.0 teaspoon minced garlic
- 1.5 teaspoon salt
- 1.0 teaspoon pepper
- 4.0 pound chicken pieces
- 2.0 tablespoon olive oil

 ### Assistant: The ingredients you'll need are:
- 0.8 cup plain greek yogurt
- 0.5 cup buttermilk
- 2.0 tablespoon fresh lemon juice
- 2.0 teaspoon anchovy paste
- 1.0 cup flat leaf parsley leaves
- 0.5 cup tarragon leaves
- 0.2 cup chopped fresh chives
- 1.0 teaspoon minced garlic
- 1.5 teaspoon salt
- 1.0 teaspoon pepper
- 4.0 pound chicken pieces
- 2.0 tablespoon olive oil


You can follows these steps to make the recipe:
- add yogurt, buttermilk, lemon juice, anchovy paste, parsley leaves, tarragon leaves, chopped chives, garlic, salt and pepper to a kitchenaid 5 speed diamond blender.
- blend until mostly smooth, with a few bits of herbs remaining.
- place chicken pieces in a large zip top bag, in a large bowl or in a shallow baking dish.
- pour three quarters of dressing over chicken reserve remaining dressing for serving.
- cover and marinate in fridge 8 hours or overnight.
- heat oven to 475degf.
- remove chicken from marinade and transfer to a kitchenaid nesting ceramic casserole, cast iron skillet or rimmed baking sheet discard used marinade.
- lightly pat chicken dry with paper towels, then drizzle with oil.
- roast 35 to 40 minutes until cooked through.
- let chicken rest 10 minutes before serving with remaining dressing.
- .

