Tomato Roast chicken butter Recipe. Everyone should know how to properly roast a chicken, and this should be the recipe you try.
Not only does it keep the bird moist, but the healthy dose of tomato paste brings a slightly sweet, umami acidity, which Roasted chicken could often use. Plus, there are no better veggies than ones that have been roasted underneath a chicken, collecting all of that flavor-packed schmaltz.
This is a great way to add some excitement to a classic roast chicken.
Tomato-Butter Roast Chicken
I am firmly in the camp that everyone should know how to properly roast a chicken, and this should be the recipe you try. Tomato butter works wonders on chicken.
- 1 tsp. ground cumin
- 1 tsp. ground mustard
- 1/4 tsp. cayenne pepper
- 1 tbsp. plus 1 tsp. kosher salt, divided, plus moreFreshly ground black pepper
- 1 (3 1/2- to 4-lb.) whole chicken
- 1 1/2 lb. baby Yukon potatoes, quartered
- 2 large leeks, white and light green parts sliced into 1/2" rounds
- 1 tbsp. extra-virgin olive oil
- 1/2 c. (1 stick) unsalted butter, melted
- 1/4 c. tomato paste
- 1 tbsp. fresh thyme leaves
- In a small bowl, combine cumin, mustard, cayenne, 1 tablespoon salt, and several grounds of black pepper.Step
- Pat chicken dry. Rub spice mixture all over chicken. Let sit at room temperature 1 hour.Step
- Preheat oven to 400°. In a large bowl, toss potatoes, leeks, and oil; season with salt and black pepper. Transfer about half of potatoes and leeks to a large Dutch oven or heatproof pot. Arrange chicken on top.Step
- In a medium bowl, whisk butter, tomato paste, thyme, and remaining 1 teaspoon salt until smooth. Reserve 1/4 cup tomato butter for serving. Brush chicken all over with remaining tomato butter. Fill in gaps on sides with remaining potatoes and leeks.Step
- Cover pot and roast chicken and vegetables 45 minutes. Uncover and continue to roast until an instant-read thermometer inserted into thickest part of chicken registers 165°, 35 to 45 minutes more. Let rest 15 minutes before cutting. Step
- Brush chicken with reserved tomato butter and serve with vegetables alongside.Step
- Make Ahead: Tomato butter can be made 3 days ahead. Store in an airtight container and refrigerate.