Chicken with herbs and tomatoes in the oven
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This chicken gets its amazing flavor from a fragrant herb paste with walnuts. Before cooking, puree the parsley, cilantro, tarragon, and dill in a food processor with the walnuts, garlic, and olive oil. Use some of this paste to make a delicious yogurt sauce, and rub the rest over the chicken before roasting. Once it's golden brown, add diced plum tomatoes. The finished dish looks very festive. Serve the chicken and baked tomatoes with any side dish, topped with the yogurt sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a medium red onion, coarsely chopped
- 0.5 cup coarsely chopped parsley
- 0.5 cup coarsely chopped cilantro
- 1/4 cup coarsely chopped tarragon
- 1/4 cup coarsely chopped dill
- 1/4 cup chopped walnuts
- 3 cloves of garlic
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 cup plain yogurt
- 1 roasting chicken carcass weighing 2.5-3 kg.
- 1 kg plum tomatoes, cut in half lengthwise
We recommend
Recipes with similar ingredients: red onion, parsley, cilantro, tarragon, dill, walnuts, garlic, wine vinegar, yogurt, chicken, plum tomatoes
Cooking the dish according to the recipe:
- Preheat oven to 230°C. In a food processor, chop the onion, parsley, cilantro, tarragon, 2 tablespoons of dill, nuts, and garlic. Add 3 tablespoons of olive oil, vinegar, 2 teaspoons of salt, and pepper to taste; process until smooth.
- In a small bowl, combine half of the green paste with the yogurt, cover and refrigerate.
- Season the chicken inside and out with salt and black pepper. Loosen the skin with your fingers; rub some of the remaining green paste under the skin, and rub the rest of the paste over the entire outside of the chicken. Tie the chicken. Place in a roasting pan and roast until golden brown, about 30 minutes.
- Reduce the oven temperature to 375°F (190°C). Combine the tomatoes in a bowl with the remaining 1 tablespoon of olive oil and season with salt and pepper. Pour the rendered liquid over the chicken and add the tomatoes, cut side down, to the same roasting pan. Continue roasting until a thermometer inserted into the thickest part of the thigh registers 155°F (68°C), about 1 hour. Season with salt and pepper and let the chicken rest for 10 minutes before carving.
- Arrange the chicken pieces and tomatoes on a serving platter, sprinkle with the remaining 2 tablespoons of dill. Serve with yogurt sauce.
Categories:
Similar recipes
