Chicken with herbs and tomatoes in the oven

Ingredients:

• 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

Preparation:

1. 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.
2. In a small bowl, combine half of the green paste with the yogurt, cover and refrigerate.
3. 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.
4. 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.
5. Arrange the chicken pieces and tomatoes on a serving platter, sprinkle with the remaining 2 tablespoons of dill. Serve with yogurt sauce.