The amazing taste of this chicken is given by fragrant greens paste with walnuts. Before cooking, grind in the kitchen combine parsley, cilantro, tarragon and dill with nuts, garlic and olive oil. Part of this pasta will be used to make delicious yogurt sauce, and rub the chicken carcass with the other part before baking in the oven. When it gets golden crust add chopped plum tomatoes to the chicken. Ready meal It looks very festive. Serve chicken and baked tomatoes with any side dish and pour yogurt sauce on top. друзьями: 
Time: 2 час. ten min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- Half medium red onion, coarsely chopped
- 0.5 tbsp. coarsely chopped parsley
- 0.5 tbsp. coarsely chopped cilantro
- 1/4 Art. coarsely chopped tarragon
- 1/4 Art. chopped dill
- 1/4 Art. chopped walnuts
- 3 cloves of garlic
- 1/4 Art. olive oil
- 1 tbsp. l red wine vinegar
- 1 tbsp. plain yogurt
- 1 chicken carcass for baking weighing 2.5-3 kg.
- 1 kg. plum-shaped tomatoes cut in half along
Recipes with similar ingredients: red onion, parsley, cilantro, tarragon, dill, walnuts, garlic, wine vinegar, yogurt, plum-shaped chicken
Recipe preparation:
- Preheat the oven to 230 ° C. Grind in a food processor onion, parsley, cilantro, tarragon, 2 tbsp. l dill, nuts and garlic. Add 3 tbsp. l olive oil, vinegar, 2 tsp. salt, pepper taste; grind to a uniform consistency.
- Combine half the green pasta with yogurt in a small bowl, cover and refrigerate.
- Rub chicken inside and out with salt and black pepper. Separate the skin with your fingers; grate with part of the remaining green paste under skin, and the other part of the pastes rub the outside of the entire surface of the carcass. Tie the chicken. Put in a roasting pan and bake until golden crusts about 30 minutes.
- Reduce oven temperature to 190 ° C. Combine the tomatoes in a bowl with the remaining 1 tbsp. l olive oil, salt and pepper. Pour the chicken with melted liquid and put in the same roasting pan tomatoes slice down. Keep baking until the thermometer, inserted in the thickest part of the thigh, will not show the temperature 68 ° C, about 1 hour. Salt and pepper, let the chicken rest 10 minutes before cutting.
- Lay the pieces of chicken and tomatoes on a serving platter, sprinkle with the remaining 2 tbsp. l dill. Serve with yogurt the sauce.
