Total Time: 2 hr 10 min
Prep: 30 min
Cook: 1 hr 30 min
Yield: 6 servings
Herb-Roasted Chicken with Seasoned Vegetables
1/2 medium red onion, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1/4 cup fresh tarragon, chopped
1/4 cup fresh dill, chopped
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
potatoes and carrots, sliced
Preheat the oven to 450°F. (230°C)
In a blender, 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.
In a small bowl, mix half of the herb paste with the yogurt; 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°F or 190°C. Toss the potatoes and carrots with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the potatoes and carrots, cut-side down, to the pan.
Return to oven and continue roasting until a thermometer inserted in the thickest part of the thigh registers 155°F or (68°C) for about 1 hour.
Season with salt and pepper; let the chicken rest 10 minutes before carving.
Transfer the chicken and potatoes and carrots on a serving platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.
Happy cooking and enjoy!
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Photo Courtesy of @faithmlao