Herb-Roasted Chicken with Melted Tomatoes
If you have around 2 hours and 10 minutes to spend in the kitchen, Herb-Roasted Chicken with Melted Tomatoes might be a spectacular gluten free, primal, and ketogenic recipe to try. One serving contains 884 calories, 61g of protein, and 65g of fat. This recipe serves 6. For $3.71 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe is liked by 23 foodies and cooks. A mixture of plum tomatoes, olive oil, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a main course. It is brought to you by Foodnetwork. Overall, this recipe earns a tremendous spoonacular score of 93%. If you like this recipe, you might also like recipes such as Herb-Roasted Chicken with Melted Tomatoes, Bacon Jam Crostini with Melted Brie and Roasted Tomatoes, and Chicken with Herb-Roasted Tomatoes.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 100 minutes
Ingredients:
1/2 cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh dill
1/2 cup roughly chopped fresh parsley
1/4 cup roughly chopped fresh tarragon
3 cloves garlic
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 cup plain yogurt
2 pounds plum tomatoes, halved lengthwise
1/2 medium red onion, roughly chopped
1 tablespoon red wine vinegar
1 6- to 7-pound roasting chicken
1/4 cup chopped walnuts
Equipment:
food processor
oven
bowl
roasting pan
kitchen thermometer
frying pan
Cooking instruction summary:
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. Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate. 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. 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. Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce. Photograph by Tina Rupp
Step by step:
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
Nutrition Information:
covered percent of daily need
