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

Browse by ingredient

Instructions

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.
2. Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
3. 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.
4. 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.
5. Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.
6. Photograph by Tina Rupp