From Cook's Country, this has a really fresh taste that is a nice summery meal.
Green Goddess Chicken
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
1/4 cup buttermilk
2 tablespoons lemon juice
4 teaspoons chopped fresh tarragon
2 garlic cloves, chopped
2 anchovy filets, rinsed
Chop herbs just enough to measure and let blender do the real work. Process in blender until smooth.
Step 2 — make the sauce
1 tablespoon buttermilk
1/4 cup mayonnaise
2 tablespoons herb mixture from step 1
Stir all together; set aside.
1-1/2 teaspoons salt
3 pound chicken, cut into pieces
Combine salt and herb mixture and marinate chicken in it for at least 2 and up to 24 hours.
Heat oven to 475. Line rimmed baking sheet with foil; place chicken, skin side up on sheet. Do not brush off marinade that sticks to chicken. Roast 25 - 30 minutes.
Transfer to platter, tend with foil, let rest for 10 minutes. Serve with sauce.