Herb-roasted Chicken With Melted Tomatoes

Serving 6 people

130 min


  • fresh cilantro 1/2 cup roughly chopped fresh cilantro
  • fresh dill 1/4 cup roughly chopped fresh dill
  • fresh parsley 1/2 cup roughly chopped fresh parsley
  • fresh tarragon 1/4 cup roughly chopped fresh tarragon
  • garlic 3 cloves garlic
  • kosher salt Kosher salt and freshly ground pepper
  • olive oil 1/4 cup extra-virgin olive oil
  • plain yogurt 1 cup plain yogurt
  • plum tomatoes 2 pounds plum tomatoes, halved lengthwise
  • red onion 1/2 medium red onion, roughly chopped
  • red wine vinegar 1 tablespoon red wine vinegar
  • roasting chicken 1 6- to 7-pound roasting chicken
  • walnuts 1/4 cup chopped walnuts
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How to make it

  1. Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor.
  2. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
  3. Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
  4. 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.
  5. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
  6. 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.
  7. Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill.
  8. Serve with the yogurt sauce.
  9. Photograph by Tina Rupp