-
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
