Tomato-Butter Roast Chicken

Ingredients for tomato butter toast chicken:

• One teaspoon of ground cumin
• 1 teaspoon of ground mustard
• 1/4 teaspoon cayenne
• 1 tablespoon plus 1 teaspoon of split kosher salt, with additional
• freshly ground black pepper
• One full (3 1/2 to 4 pound) chicken;
• one and a half pounds of quartered young Yukon potatoes;
• two large leeks, cut into 1/2″ rounds in the white and light green sections.
• One tablespoon of extra virgin olive oil
• Melted half a cup (1 stick) unsalted butter
• One-fourth cup tomato paste
• 1 tablespoon of newly plucked thyme.

Directions for tomato butter toast chicken

Step 1:

 Combine cumin, mustard, cayenne, 1 tablespoon salt, and a few grinds of black pepper in a small bowl.

Step 2: 

Dry pat the chicken. Apply spice mixture on chicken all over. Let it settle for an hour at room temperature. To begin, preheat the oven to 400°.

Step 3:

Combine potatoes, leeks, and oil in a big bowl; add salt and black pepper to taste. Spoon half of the potatoes and leeks into a large heatproof saucepan or Dutch oven. Place chicken atop.

Step 4:

 Cream together butter, tomato paste, thyme, and the remaining tsp salt in a medium-sized bowl until creamy. To serve, set aside 1/4 cup of the tomato butter. Cover the chicken with the leftover tomato butter. Remaining potatoes and leeks should be added to the side spaces

Step 5:

Roast the chicken and veggies for forty-five minutes with a lid on. Remove the cover and continue roasting for an additional 35 to 45 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°. Give it a 15-minute rest before slicing.

Step 6:

Serve the chicken with veggies on the side and brush with the reserved tomato butter.

Plan Ahead: Make the tomato butter three days in advance. Refrigerate and store in an airtight container