Roasted Chicken and Tomato’s
Two words: Dinner. Party. Super motivation to get some new food on our table! I was excited to have some good friends over and to try out this recipe I found on Food Network’s website. I’d say this dish was easy-moderate difficulty but 5 stars for flavor and presentation. The best part is that the roasted chicken is 100% on the Dukan Diet. Now the herbs kick the cost up a bit but it wouldn’t work with dried herbs right I don’t think. If you really need a reason to talk yourself into spending the extra few bucks on the herbs think about this, all the herbs provide wonderful vitamins and nutrients when eaten raw and the dried alternative just won’t do! There wasn’t much chicken left, or anything really, so that was compliment enough. I think it is safe to say everyone thought it was as delicious as I did but I am disappointed that I totally forgot the yogurt sauce in the fridge. Oh well, let’s get to it!
- 1/2 medium red onion, rough chop
- 1/2 – 3/4 cup fresh parsley leaves
- 1/2 – 3/4 cup fresh cilantro leaves
- 1/4- 1/2 cup fresh tarragon leaves
- 1/4 – 1/2 cup fresh dill
- 1/4 cup chopped black walnuts
- 5 cloves garlic
- 1//4 cup olive oil
- 1 TBS red wine vinegar
- Kosher salt and ground pepper
- 3/4 – 1 cup plain fat-free yogurt
- 1 five – six pound whole roasting/fryer chicken
- cooking twine
- 2lb plum tomatoes cut in half lengthwise
You need a food processor for this fantastic dish and you need to get the onion, parsley, cilantro, tarragon, 2 TBS of the dill, the walnuts and the garlic in there. Get them a little chopped up then add 3 TBS of the olive oil, the vinegar, 2 tsp salt and pepper to taste and process that until it is nice and smooth. Separate half out and mix it into the yogurt, set aside in the fridge until you are ready to serve (and don’t forget it there!).
Preheat your oven to 450° F. Now here comes the messy part. Put your cleaned chicken in a pan or dish lined with foil. With your fingers, separate the skin from the meat of the chicken at the base of the breast and the neck to where you can run most of your hand up under the skin. Then, with the chicken face-down, slice a cut in the skin at the top of the thigh and loosen the skin from the meat on each thigh/leg piece. When you are able to run your fingers through easily, start rubbing the herb mix up under the skin and on the outside until you use it all up. Season the inside and outside of the chicken with some salt and pepper and put your bird face-up. With a piece of twine, tie the legs together so they don’t flop around and possibly fall off when cooking. You can tie the wings back too if you like, I didn’t bother with that. Anyway, stick it in your super hot oven and let it roast for 30 minutes. The skin should get a golden brown. While this is cooking, wash and slice up your tomatoes. Toss them in some salt, pepper and the rest of the olive oil until they are well coated. Take the chicken out of the oven and reduce the temperature to 375°F and put all those tomato’s on the pan with the chicken, sliced side down. Baste your bird with the drippings and put it back in the oven for an hour. Sprinkle with the rest of the fresh dill and serve with the yogurt sauce. DON”T FORGET THE SAUCE!
Very very tasty, guaranteed to make your house smell fantastic and your mouth to water. 100% Dukan Diet Worthy for any protein + vegetable day! To keep it Paleo Friendly, leave out the dipping yogurt. The chicken is super flavorful on it’s own!