Herb-Roasted Chicken with Melted Tomatoes

Total Time:
2 hr 10 min
Prep:
30 min
Inactive:
10 min
Cook:
1 hr 30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions

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


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    This recipe is featured in:

    Spring Entertaining Guide