| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 947 |
| Total Fat | 70 g |
| Saturated Fat | 18 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 66 g |
| Cholesterol | 314 mg |
| Sodium | 1677 mg |
Reviews
Wasn’t too ecstatic about the sauce, but the chicken was alright and the tomatoes were fantastic. The dill definitely added a little flavor, but the parsley was a bit overwhelming for me.
Delicious recipe. Made it on the grill in the iron skillet.
I’m not one who’s really crazy about walnuts so I used Pecans instead. They tasted like Hickory Nuts, when roasted! YUMMY! I put two halved and gently squeezed lemons (coated with a light rubbing of butter) in the cavity of the chicken to give it a zesty, fresh taste and I also wasn’t crazy about the tomatoes. They were very unappealing, so I put the chicken on a bed of blanched NON GMO Kale and a little Radicchio. The juices from the chicken flavored the kale and radicchio. So, you end up with two dishes instead of one main dish (the chicken). I also turned the broiler on for about 3 minutes for a crispier skin on the chicken. WOW! What a great taste a few changes can make! And very juicy.
This recipe tasted fresh like springtime yet truly “comfy” like a lot of “winter” food tastes. I served it over goat cheese & asparagus pasta and added a little lemon; a wonderful combination with the acidity of the tomatoes. I did find the yogurt sauce a little overpowering and actually felt that it wasn’t needed at all. My guests all raved about this meal & i will gladly serve it again.
Chicken turned out to be a big hit at a dnner party, Meat was juicy and tender and the sauce was delicious. Would definitely try it again.
Love this recipe. It competes with my all time favorite roast chicken (Perfect Roast Chicken, Ina Garten, but I really can’t say that on is better, they are different and extraordinary in different ways. The melted tomatoes are like candy. Your family will love you for this and it makes great leftovers!
This chicken was absolutely delicious! Very flavorful, and I love the way the herb blend tasted together. Love the herb sauce too!
very tasty,however, I did not care for the tomatoes, will leave
them out next time. This is a keeper.
them out next time. This is a keeper.
Made for friends for dinner after a day at work. Made up really quickly and was WONDERFUL!! Served with Risotto and a leafy green salad. Will become one of my quick-go-to recipes for an easy work week dinner.
This recipe is AMAZING! I am 14 and I made this all by myself and my family loved this recipe so much. It was a expensive to buy all the ingredients but it was all worth it and now my family wants me to cook it all the time.