About
Let your meal come into full bloom with full flavor! Springtime Roasted Chicken is a blossoming way to add a delicious meal to your special table. A whole seasoned chicken is basted with a tomato-butter sauce, then roasted alongside baby potatoes and leeks to bring together such a divine dish. Make time for Springtime Roasted Chicken. Great taste is blooming!
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 (3.5-4-pound) whole chicken, patted dry, legs tied together
- 1 1/2 pounds baby Yukon Gold potatoes, quartered
- 2 large leeks, white and light green parts sliced into 1/2-inch-wide 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 ground cumin, the ground mustard, the cayenne pepper, 1 tablespoon of the kosher salt, and the black pepper and whisk to combine.
Step 2 -Rub the spice mixture all over the chicken and let it sit at room temperature, about 1 hour.
Step 3 -Preheat the oven to 400 degrees F.
Step 4 -In a large bowl, add the potatoes, the leeks, the olive oil, the extra salt, and the black pepper and toss to combine.
Step 5 -In a large Dutch oven, add 1/2 of the potato mixture and top with the seasoned chicken.
Step 6 -In a medium bowl, add the butter, the tomato paste, the thyme, and the remaining 1 teaspoon of the salt and whisk until it is smooth. Reserve 1/4 cup of the tomato-butter.
Step 7 -Use a pastry brush to coat the chicken with the remaining butter mixture.
Step 8 -Place the remaining potatoes in the gaps around the chicken.
Step 9 -Cover the Dutch oven with foil and bake the chicken and the potato mixture, about 45 minutes.
Step 10 -Discard the foil and bake the chicken and the potato mixture until the meat reaches an internal temperature of 165 degrees F and its juices run clear, about 45 minutes.
Step 11 -Transfer the Dutch oven to a wire rack and let the chicken-potato mixture rest, about 15 minutes.
Step 12 -Use a clean pastry brush to coat the cooked chicken with the reserved butter mixture.
Step 13 -Transfer the chicken to a cutting board, untie the legs, and cut the chicken into pieces.
Step 14 -Serve the chicken with the potato mixture.
