Tomato-Butter Roast Chicken

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.

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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. 

Course lunch/dinner

Cuisine Newyork

Keyword Easy Tomato Roast Chicken, Tomato Roast Chicken

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 45 minutes

Servings 6

Calories 300kcal

Ingredients

• 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

Instructions

• 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.