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Categories:
red onion parsley fresh cilantro tarragon fresh dill walnuts garlic extra-virgin olive oil red wine vinegar kosher salt plain yogurt chicken tomatoes
Viewed: 3 - Published at: 8 years agoIngredients
- 1/2 medium red onion, roughly chopped
- 1/2 cup roughly chopped fresh parsley
- 1/2 cup roughly chopped fresh cilantro
- 1/4 cup roughly chopped fresh tarragon
- 1/4 cup roughly chopped fresh dill
- 1/4 cup chopped walnuts
- 3 cloves garlic
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground pepper
- 1 cup plain yogurt
- 1 6 - to 7-pound roasting chicken
- 2 pounds plum tomatoes, halved lengthwise
Method
- Preheat the oven to 450 degrees.
- Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor.
- Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
- Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
- Season the chicken inside and out with salt and pepper.
- Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird.
- Truss the chicken.
- Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
- Reduce the oven temperature to 375 degrees.
- Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper.
- Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan.
- Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour.
- Season with salt and pepper; let the chicken rest 10 minutes before carving.
- Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill.
- Serve with the yogurt sauce.
- Photograph by Tina Rupp
