Tomato-Butter Roast Chicken

Tomato-Butter Roast Chicken

Cook temperature 375°F → 400°F
Cook time 1 hr – 1 hr 15 min
Servings 4–6
Target internal temp 165°F

Ingredients

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Chef's Tip
Ingredient amounts are for reference only and are based on a 24-Qt capacity. Adjust quantities and cooking liquid as needed based on serving size.

Directions

Make the spice rub

Mix cumin, mustard, cayenne, 1 Tbsp. salt, and several grinds of black pepper in a small bowl.

Season the chicken

Pat chicken dry. Rub the spice mixture all over. Let it sit at room temperature for 1 hour.

Prep the vegetables

Toss potatoes, leeks, and oil in a large bowl. Season with salt and pepper. Spread in the roaster insert pan. Place the chicken on top.

Make tomato butter

Whisk butter, tomato paste, thyme, and remaining 1 tsp. salt until smooth. Set aside ¼ cup for serving. Brush the rest all over the chicken.

Preheat

Put the lid on. Set to 375°F. Preheat for 20 minutes.

Roast covered

Cover with the lid. Roast at 375°F for 40 minutes.

Finish uncovered

Remove the lid. Increase to 400°F. Roast for another 20–35 minutes until the skin is browned and a thermometer inserted into the thickest part of the thigh reads 165°F. Opening the lid at the end browns the skin. Start checking temperature at the 20-minute mark.

Rest & serve

Take the chicken out. Rest for 15 minutes. Brush with the reserved tomato butter. Carve and serve with the vegetables alongside.

Made with SUNVIVI Roaster

Made with SUNVIVI Roaster

Make this recipe effortlessly in the SUNVIVI Roaster for tender, fall-apart results every time.

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