Tomato-Butter Roast Chicken


  • 1 tsp.ground cumin
  • 1 tsp.ground mustard
  • 1/4 tsp.cayenne pepper
  • 1 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



Step 1:

In a small bowl, combine cumin, mustard, cayenne, 1 tablespoon salt, and several grounds of black pepper.


Step 2:

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


Step 3:

Preheat 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 4:

In 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 5:

Cover 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 6:

Brush chicken with reserved tomato butter and serve with vegetables alongside.


Step 7:

Make Ahead: Tomato butter can be made 3 days ahead. Store in an airtight container and refrigerate.