Ingredients Jump to Instructions ↓

  1. 1/2 medium red onion , roughly chopped

  2. 1/2 cup roughly chopped fresh parsley

  3. 1/2 cup roughly chopped fresh cilantro

  4. 1/4 cup roughly chopped fresh tarragon

  5. 1/4 cup roughly chopped fresh dill

  6. 1/4 cup chopped walnuts

  7. 3 cloves garlic

  8. 1/4 cup extra-virgin olive oil

  9. 1 tablespoon red wine vinegar Kosher salt and freshly ground pepper

  10. 1 cup plain yogurt

  11. 1 6- to 7-pound roasting chicken

  12. 2 pounds plum tomatoes , halved lengthwise

Instructions Jump to Ingredients ↑

  1. 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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