Tomato-Butter Roast Chicken

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

Step 4:

 Cream together butter, tomato paste, thyme, and the remaining tsp salt in 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

» MORE:  So much goodness and so easy to make with 3 ingredients

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

Leave a Comment