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Tomato-Butter Roast Chicken

Indulge in the comforting flavors of tender chicken infused with creamy tomato butter, perfectly paired with roasted Yukon potatoes and leeks.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 640
Ingredients Method Notes

Ingredients
  

Spice Mixture
  • 1 tsp ground cumin Adds warm, earthy aroma
  • 1 tsp ground mustard Adds a subtle tang
  • 1/4 tsp cayenne pepper Introduces gentle spiciness
  • 1 Tbsp kosher salt For seasoning, divided
  • Freshly ground black pepper Freshly ground black pepper To taste
Main Ingredients
  • 1 whole (3 1/2 to 4 lb) chicken Whole chicken, thoroughly dried
  • 1.5 lb baby Yukon potatoes, quartered For a satisfying contrast
  • 2 large leeks, sliced White and light green parts only
  • 1 Tbsp extra-virgin olive oil To coat vegetables
  • 1/2 cup (1 stick) unsalted butter, melted For the creamy sauce
  • 1/4 cup tomato paste Adds rich flavor
  • 1 Tbsp fresh thyme leaves For flavor enhancement

Method
 

Preparation
  1. In a small bowl, combine the ground cumin, mustard, cayenne pepper, 1 tablespoon of kosher salt, and several grinds of black pepper.
  2. Pat the whole chicken dry with paper towels and rub the spice mixture all over it. Let it sit at room temperature for 1 hour.
  3. Preheat the oven to 400°F.
  4. In a large bowl, toss the quartered Yukon potatoes, sliced leeks, and olive oil, and season with salt and pepper.
Cooking
  1. Transfer half of the seasoned potatoes and leeks to a Dutch oven and nestle the chicken on top.
  2. In a medium bowl, whisk together melted butter, tomato paste, thyme, and remaining teaspoon of salt. Reserve 1/4 cup for serving.
  3. Brush the tomato butter over the chicken and fill gaps with remaining potatoes and leeks. Cover and roast for 45 minutes.
  4. After 45 minutes, uncover and roast until the chicken's internal temperature reaches 165°F, which may take another 35-45 minutes.
  5. Allow the chicken to rest for 15 minutes before carving and brush it with reserved tomato butter before serving.

Notes

You can prepare the tomato butter up to three days in advance. Store in an airtight container in the refrigerator. Consider serving with crusty bread or a vibrant arugula salad.