Our Saag Roasted Chicken is an ode to the original Green Goddess dressing. This dressing became popular in the 1920s in California. It gets its name from the greens used in the recipe. Ever since chefs around the country have been using it in various ways. We are using our Saag curry sauce to make our version.
1 whole chicken, skin-on, each breast cut in half, legs and thighs removed
1 bottle Rupen's Saag Sauce
For the dipping sauce:
2 Tablespoons Rupen's Smashed Jalapeños paste
1/2 cup mayonnaise
1/4 cup chopped cilantro
Marinate the chicken pieces overnight (covered) in the Saag sauce in the refrigerator.
Pre-heat oven at 475 F.
Place the chicken pieces on a foil-covered half sheet pan.
Bake for thirty minutes.
Meanwhile, prepare the dipping sauce in a small container by mixing the jalapeno paste, mayonnaise, and cilantro. Set aside.
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