Tomato-Butter Roast Chicken
why make this recipe
Tomato-Butter Roast Chicken is a delightful dish that’s both comforting and easy to prepare. The blend of spices and the richness of the tomato-butter sauce creates a unique flavor that makes the chicken incredibly juicy and tender. Paired with baby Yukon potatoes and leeks, this recipe satisfies the whole family. It’s a perfect option for a cozy dinner or when you want to impress guests with minimal effort.
how to make Tomato-Butter Roast Chicken
Ingredients:
- 1 tsp. ground cumin
- 1 tsp. ground mustard
- 1/4 tsp. cayenne pepper
- 1 Tbsp. plus 1 tsp. kosher salt, divided, plus more
- Freshly 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 cup (1 stick) unsalted butter, melted
- 1/4 cup tomato paste
- 1 Tbsp. fresh thyme leaves
Directions:
- In a small bowl, mix together cumin, mustard, cayenne, 1 tablespoon of salt, and some freshly ground black pepper.
- Pat the chicken dry and rub the spice mixture all over it. Let it sit at room temperature for 1 hour.
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the quartered potatoes and sliced leeks with olive oil, adding some salt and black pepper for seasoning.
- Place about half of the potatoes and leeks into a large Dutch oven or a heatproof pot. Arrange the chicken on top.
- In a medium bowl, whisk together the melted butter, tomato paste, thyme, and the remaining 1 teaspoon of salt until smooth.
- Set aside 1/4 cup of this tomato butter for later. Brush the rest over the chicken.
- Fill in the gaps around the chicken with the remaining potatoes and leeks. Cover the pot and roast everything for 45 minutes.
- Uncover the pot and continue roasting until an instant-read thermometer in the thickest part of the chicken reads 165°F (75°C). This should take about 35 to 45 minutes more.
- After roasting, let the chicken rest for 15 minutes before cutting. Brush the chicken with the reserved tomato butter and serve it with the vegetables.
Make Ahead: You can prepare the tomato butter up to 3 days in advance. Store it in an airtight container in the fridge.
how to serve Tomato-Butter Roast Chicken
Serve Tomato-Butter Roast Chicken warm, with the roasted potatoes and leeks on the side. You can drizzle extra tomato butter over the vegetables for added flavor. This dish pairs nicely with a fresh salad or crusty bread to soak up the delicious sauce.
how to store Tomato-Butter Roast Chicken
To store leftovers, let the chicken cool completely, then transfer it to an airtight container. Place it in the refrigerator, where it will stay fresh for about 3 to 4 days. You can also freeze the chicken for longer storage, ensuring it’s well-sealed to avoid freezer burn.
tips to make Tomato-Butter Roast Chicken
- Make sure the chicken is patted dry before seasoning. This helps the skin get crispy.
- Letting the chicken sit with the spice rub for an hour enhances the flavor.
- Adjust the cayenne pepper based on your preferred spice level.
- Feel free to add other vegetables, like carrots or onions, for more variety.
variation (if any)
You can substitute the baby Yukon potatoes with other root vegetables like carrots or sweet potatoes. Additionally, using herbs such as rosemary or oregano can give a different flavor profile.
FAQs
1. Can I use chicken parts instead of a whole chicken?
Yes, you can use chicken thighs or breasts. Adjust the cooking time as necessary, as smaller pieces will cook faster.
2. Is it necessary to let the chicken sit with the spice rub?
While it’s not absolutely necessary, letting it sit for an hour helps deepen the flavor.
3. Can I make the tomato butter without fresh thyme?
Yes, you can use dried thyme instead, but remember that fresh herbs typically have a more potent flavor. Adjust the amount accordingly.