Herb-Roasted Chicken With Melted Tomatoes
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
45
Sourness
47
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 medium
Red Onion (roughly chopped)1 cup
Walnut (chopped)3 cloves
Garlic1 cup
Extra-Virgin Olive Oil1 tbsp
Red Wine Vinegar1 cup
Plain YogurtDirections:
1
Preheat the oven to 450 degrees
2
Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor
3
Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth
4
Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate
5
Season the chicken inside and out with salt and pepper
6
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
7
Truss the chicken
8
Place in a roasting pan; roast until the skin turns golden, about 30 minutes
9
Reduce the oven temperature to 375 degrees
10
Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper
11
Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan
12
Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour
13
Season with salt and pepper; let the chicken rest 10 minutes before carving
14
Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill
15
Serve with the yogurt sauce
16
Photograph by Tina Rupp