Herb-Roasted Chicken with Melted Tomatoes Recipe

Name: Herb-Roasted Chicken with Melted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Herb-Roasted Chicken with Melted Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb-Roasted Chicken with Melted Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions