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Recipe Details
Tomato-Butter Roast Chicken
Chicken Recipe
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 c.
(1 stick) unsalted butter, melted
- 1/4 c.
tomato paste
- 1 tbsp.
fresh thyme leaves
Description
- Step 1In a small bowl, combine cumin, mustard, cayenne, 1 tablespoon salt, and several grounds of black pepper.
- Step 2Pat chicken dry. Rub spice mixture all over chicken. Let sit at room temperature 1 hour.
- Step 3Preheat 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 4In 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 5Cover 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 6Brush chicken with reserved tomato butter and serve with vegetables alongside.
- Step 7Make Ahead: Tomato butter can be made 3 days ahead. Store in an airtight container and refrigerate.
Tomato-Butter Roast Chicken
Chicken Recipe
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 c. (1 stick) unsalted butter, melted
- 1/4 c. tomato paste
- 1 tbsp. fresh thyme leaves
Description
- Step 1In a small bowl, combine cumin, mustard, cayenne, 1 tablespoon salt, and several grounds of black pepper.
- Step 2Pat chicken dry. Rub spice mixture all over chicken. Let sit at room temperature 1 hour.
- Step 3Preheat 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 4In 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 5Cover 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 6Brush chicken with reserved tomato butter and serve with vegetables alongside.
- Step 7Make Ahead: Tomato butter can be made 3 days ahead. Store in an airtight container and refrigerate.
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