Green Goddess Chicken Legs
Transform your weeknight dinners with these vibrant and flavorful Green Goddess Chicken Legs! Coated in a luscious herb-packed marinade made from fresh parsley, cilantro, chives, and basil, blended with creamy Greek yogurt, tangy lemon juice, and a touch of garlic, this recipe guarantees maximum flavor with minimal effort. The chicken legs are roasted to perfection, resulting in juicy, golden-brown meat with a crispy exterior that’s bursting with herby goodness. Anchovy fillets add a subtle umami twist, while a hint of red pepper flakes brings just the right amount of heat. Perfectly versatile, these chicken legs pair beautifully with a crisp green salad or roasted vegetables, making it a crowd-pleasing dish for any occasion. Ready in just over an hour, including prep and cooking time, this recipe is a must-try for fans of bold, fresh flavors.
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Recipe Information
Ingredients
- 8 pieces Chicken legs
- 1 cup Fresh parsley
- 1 cup Fresh cilantro
- 0.5 cup Fresh chives
- 0.5 cup Fresh basil
- 0.75 cup Greek yogurt
- 0.25 cup Mayonnaise
- 2 large Garlic cloves
- 2 tablespoons Lemon juice
- 2 pieces Anchovy fillets (optional)
- 3 tablespoons Olive oil
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
In a blender or food processor, combine the parsley, cilantro, chives, basil, Greek yogurt, mayonnaise, garlic cloves, lemon juice, anchovy fillets (if using), olive oil, kosher salt, black pepper, and red pepper flakes. Blend until smooth and creamy.
Pat the chicken legs dry with paper towels, then place them in a large resealable plastic bag or a shallow dish.
Pour about 3/4 of the Green Goddess dressing over the chicken legs, reserving the remaining dressing for serving. Ensure all the chicken legs are well coated with the marinade. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Remove the chicken legs from the refrigerator about 20 minutes before cooking to let them come to room temperature.
Arrange the marinated chicken legs on the prepared baking sheet, ensuring they are not overcrowded.
Roast the chicken legs in the preheated oven for 35-40 minutes, flipping them halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the chicken legs with the reserved Green Goddess dressing on the side as a dip or drizzled on top. Pair with a fresh green salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
