Saucy Roasted Chicken has a lot going on! Sure, the chicken is juicy and perfectly cooked and succulent, but it’s the sauce that makes this so special. That sauce is a homemade tomato-butter; so rich and vibrant, with the nurturing depth only tomato is capable of achieving (with butter added in, a total bonus), slathered all over the juicy bird. Mmmm, and then it comes with roasted potatoes and leeks for a side dish baked right in. When people find out you’re making Saucy Roasted Chicken, they’ll find any excuse to join you for dinner.
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more, to taste
- freshly ground black pepper, to taste
- 1 (3 1/2-4-pound) whole chicken
- 1 1/2 pounds baby Yukon Gold potatoes, quartered
- 2 large leeks, white and light green parts, sliced into 1/2-inch rounds
- 1 tablespoon extra-virgin olive oil
- 1/2 cup unsalted butter, melted
- 1/4 cup tomato paste
- 1 tablespoon fresh thyme leaves
Directions
Step 1 –In a small bowl, add the cumin, the mustard, the cayenne, 1 tablespoon of the salt, and the black pepper and stir to combine.
Step 2 –Pat the chicken dry.
Step 3 –Rub the spice mixture all over the chicken.
Step 4 –Let the chicken sit at room temperature for 1 hour.
Step 5 –Preheat the oven to 400 degrees F.
Step 6 –In a large bowl, add the potatoes, the leeks, and the oil and toss to combine.
Step 7 –Season the potato-leek mixture with the extra salt and the black pepper.
Step 8 –Transfer about 1/2 of the potato-leek mixture to a large Dutch oven or another over-safe pot.
Step 9 –Place the chicken on top of the potato-leek mixture layer.
Step 10 –In a medium bowl, add the butter, the tomato paste, the thyme, and the remaining 1 teaspoon of the salt and whisk until smooth.
Step 11 –Reserve 1/4 cup of the tomato-butter.
Step 12 –Brush the remaining tomato-butter all over the chicken.
Step 13 –Fill the gaps on the sides of the pot with the remaining potato-leek mixture.
Step 14 –Cover the Dutch oven and roast for 45 minutes.
Step 15 –Uncover and roast until the meat reaches an internal temperature of 165 degrees F in its thickest part, about 35-45 minutes.
Step 16 –Let the chicken rest for 15 minutes.
Step 17 –Brush the chicken with the reserved tomato-butter.
Step 18 –Serve the chicken with the potato-leek mixture.
