One Pot Tomato and Herb Roasted Chicken
This impressive One Pot Tomato and Herb Roasted Chicken is the kind of dish that feels like a celebration—yet it’s simple enough for a cozy weeknight dinner. Roasted over a bed of vegetables with whole peeled tomatoes and dry white wine, then finished with a luscious tomato and herb compound butter, this dish is rich, aromatic, and guaranteed to become a favorite. Thanks to Red Gold’s Whole Peeled and Crushed Tomatoes, the flavor runs deep in every bite. @saras_eats_and_sweets @thefeedfeed
This impressive One Pot Tomato and Herb Roasted Chicken is the kind of dish that feels like a celebration—yet it’s simple enough for a cozy weeknight dinner. Roasted over a bed of vegetables with whole peeled tomatoes and dry white wine, then finished with a luscious tomato and herb compound butter, this dish is rich, aromatic, and guaranteed to become a favorite. Thanks to Red Gold’s Whole Peeled and Crushed Tomatoes, the flavor runs deep in every bite. @saras_eats_and_sweets @thefeedfeed
Ingredients
Chicken and Vegetables
1 whole chicken, about 6 pounds, giblets removed1/4 cup kosher salt, for dry brine1 can Red Gold® Whole Peeled Tomatoes 28 oz7 large carrots, halved5 medium yellow or russet potatoes, quartered2 garlic heads, tops sliced off2 large onions, quartered2 lemons1 1/2 cups dry white wine, divided3 tablespoons olive oil1 package fresh rosemary1 package fresh thymeTomato & Herb Compound Butter
1 can Red Gold® Crushed Tomatoes 15 oz4 tablespoons unsalted butter, softened1 1/2 tablespoons fresh rosemary, chopped1 1/2 tablespoons fresh thyme, choppedInstructions
Dry Brine the Chicken (night before):
- Pat the chicken completely dry. Place it on a wire rack set over a baking sheet or roasting dish. Rub kosher salt all over the chicken, including under the wings and legs. Refrigerate uncovered overnight for crispier skin and deeper flavor.
Make the Compound Butter (night before):
- In a small saucepan, simmer Red Gold Crushed Tomatoes over medium-low heat until reduced, about 15 minutes. Let cool.
- In a food processor, blend the reduced tomatoes with butter, rosemary, and thyme until smooth. Transfer to a container and refrigerate overnight.
Roast the Chicken (day of):
- Remove the chicken from the fridge 1 hour before roasting to come to room temperature. Preheat the oven to 425°F.
- In a large Dutch oven (8 quart recommended), combine Red Gold Whole Peeled Tomatoes, halved carrots, quartered potatoes, garlic, and onions.
- Add the juice of 1 lemon, 1 cup dry white wine, and olive oil. Toss everything to coat evenly.
Stuff and Season the Chicken:
- Fill the chicken cavity with remaining lemon (halved), extra onion and carrot pieces, and a few sprigs of rosemary and thyme.
- Place the chicken on top of the vegetable mixture in the Dutch oven.
- Generously coat the chicken with the tomato and herb compound butter.
Roast, Baste and Serve:
- Roast uncovered at 425°F for about 2 to 2.5 hours, until the internal temperature reaches 165°F–175°F.
- After 1 hour, add the remaining 1/2 cup of white wine and baste the chicken with the pan juices.
- Continue basting every 15 minutes. If the skin browns too quickly, tent loosely with foil.
- Let the chicken rest for 10–15 minutes before carving.
- Serve over the roasted vegetables with a spoonful of the pan sauce.
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