Dinner · Meat & Poultry Mains
Tomato-Butter Roast Chicken
- Prep
- 15 minutes
- Cook
- 1 hour 30 minutes
- Refrigerated seasoning and resting
- 1 hour 15 minutes
- Total
- 3 hours
- Serves
- 6 people
Bring it to the table
About this recipe.
A whole chicken roasted over potatoes and leeks with a cumin-mustard rub and tomato-thyme butter.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 tsp Ground Cumin
- 1 tsp Mustard (ground)
- ¼ tsp Cayenne Pepper
- 1 Tbsp Kosher salt (plus 1 tsp., divided, plus more)
- Ground Black Pepper (freshly ground, to taste)
- 4 lb Whole chicken (one raw whole chicken, about 4 lb; thawed if frozen, giblets removed)
- 1½ lbs. Baby Yukon Potatoes (quartered)
- 2 Large Leeks (white and light green parts sliced into 1/2-inch rounds, washed well and drained)
- 1 Tbsp Extra Virgin Olive Oil
- ½ Cup Unsalted Butter (unsalted, melted)
- ¼ Cup Tomato paste
- 1 Tbsp Thyme (fresh leaves)
Reserve the serving butter first
Set aside the finishing butter in a clean bowl before brushing the raw chicken. Roast the bird until the breast, inner thigh, and wing all reach the thermometer endpoint, then rest before carving.
Adapted from Makinze Gore at Delish.
The cooking plan
How to make Tomato-Butter Roast Chicken.
Mix cumin, ground mustard, cayenne, 1 tablespoon of the kosher salt, and pepper. Pat the chicken dry and rub the mixture over it. Refrigerate for 1 hour on a tray that keeps raw juices contained.
Heat the oven to 400°F (200°C). Toss quartered potatoes and washed, drained leek rounds with the measured tablespoon olive oil. Season lightly with extra salt and pepper if needed. Put about half in a large Dutch oven that can hold the chicken with its lid closed. Set the chicken breast-side up on the vegetables.
Whisk melted butter, tomato paste, fresh thyme, and the remaining 1 teaspoon salt together. Before brushing the raw chicken, put 1/4 cup in a separate clean bowl for serving and refrigerate it. Brush the chicken with the rest and arrange the remaining vegetables around it. Keep the raw-chicken brush away from the reserved butter.
Cover and roast for 45 minutes. Remove the lid and continue roasting about 35–45 minutes, or longer if needed. Check the thickest breast and innermost thigh and wing, avoiding bone; all should reach at least 165°F (74°C). Check that the potatoes are tender.
Transfer the chicken to a carving board and rest 15 minutes. If the vegetables need more time, return the pot to the oven while the bird rests. Gently warm the clean reserved tomato butter until brushable, then brush over the rested chicken. Carve and serve with the potatoes and leeks.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Tomato-Butter Roast Chicken
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Ingredients
1 tsp Ground Cumin- 1 tsp Mustard ground
- ¼ tsp Cayenne Pepper
- 1 Tbsp Kosher salt plus 1 tsp., divided, plus more
- Ground Black Pepper freshly ground, to taste
- 4 lb Whole chicken one raw whole chicken, about 4 lb; thawed if frozen, giblets removed
- 1½ lbs. Baby Yukon Potatoes quartered
- 2 Large Leeks white and light green parts sliced into 1/2-inch rounds, washed well and drained
- 1 Tbsp Extra Virgin Olive Oil
- ½ Cup Unsalted Butter unsalted, melted
- ¼ Cup Tomato paste
- 1 Tbsp Thyme fresh leaves
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix cumin, ground mustard, cayenne, 1 tablespoon of the kosher salt, and pepper. Pat the chicken dry and rub the mixture over it. Refrigerate for 1 hour on a tray that keeps raw juices contained.
- Heat the oven to 400°F (200°C). Toss quartered potatoes and washed, drained leek rounds with the measured tablespoon olive oil. Season lightly with extra salt and pepper if needed. Put about half in a large Dutch oven that can hold the chicken with its lid closed. Set the chicken breast-side up on the vegetables.
- Whisk melted butter, tomato paste, fresh thyme, and the remaining 1 teaspoon salt together. Before brushing the raw chicken, put 1/4 cup in a separate clean bowl for serving and refrigerate it. Brush the chicken with the rest and arrange the remaining vegetables around it. Keep the raw-chicken brush away from the reserved butter.
- Cover and roast for 45 minutes. Remove the lid and continue roasting about 35–45 minutes, or longer if needed. Check the thickest breast and innermost thigh and wing, avoiding bone; all should reach at least 165°F (74°C). Check that the potatoes are tender.
- Transfer the chicken to a carving board and rest 15 minutes. If the vegetables need more time, return the pot to the oven while the bird rests. Gently warm the clean reserved tomato butter until brushable, then brush over the rested chicken. Carve and serve with the potatoes and leeks.
Notes
Tried this recipe?
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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