Directions

1. 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.
2. 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.
3. Heat oven to 475°F. 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.