1½ cups greek yogurt
1 cup basil leaves
¼ cup tarragon
¼ cup chives
2 garlic cloves, minced
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 whole chicken, spatchcocked and dried
2 tablespoons extra-virgin olive oil
Puree yogurt, herbs, garlic, lime zest and juice, salt and pepper until smooth.
Put chicken on a baking sheet, dry the skin with a paper town, season generously. Cover with 1 cup of marinade. Refrigerate for at least 5 hours.
Heat (clean) oven to 475 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, place back on a rimmed baking sheet. (Discard the used marinade.) Pat chicken dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
Find it online: https://chezkerry.com/green-goddess-roast-chicken/