One Pot Tomato and Herb Roasted Chicken

1 hour Prep Time
2 hours
30 minutes Cook Time
6 Servings


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

  • 1 whole chicken, about 6 pounds, giblets removed
  • 1/4 cup kosher salt, for dry brine

  • 1 can Red Gold® Canned Whole Peeled Tomatoes 28 oz

  • 7 large carrots, halved
  • 5 medium yellow or russet potatoes, quartered
  • 2 garlic heads, tops sliced off
  • 2 large onions, quartered
  • 2 lemons
  • 1 1/2 cups dry white wine, divided
  • 3 tablespoons olive oil
  • 1 package fresh rosemary
  • 1 package fresh thyme
  • 1 can Red Gold® Crushed Tomatoes 15 oz
  • 4 tablespoons unsalted butter, softened
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 1 1/2 tablespoons fresh thyme, chopped

Instructions

Step one

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.

Step two

In a small saucepan, simmer Red Gold Crushed Tomatoes over medium-low heat until reduced, about 15 minutes. Let cool.

Step three

In a food processor, blend the reduced tomatoes with butter, rosemary, and thyme until smooth. Transfer to a container and refrigerate overnight.

Step four

Remove the chicken from the fridge 1 hour before roasting to come to room temperature. Preheat the oven to 425°F.

Step five

In a large Dutch oven (8 quart recommended), combine Red Gold Whole Peeled Tomatoes, halved carrots, quartered potatoes, garlic, and onions.

Step six

Add the juice of 1 lemon, 1 cup dry white wine, and olive oil. Toss everything to coat evenly.

Step seven

Fill the chicken cavity with remaining lemon (halved), extra onion and carrot pieces, and a few sprigs of rosemary and thyme.

Step eight

Place the chicken on top of the vegetable mixture in the Dutch oven.

Step nine

Generously coat the chicken with the tomato and herb compound butter.

Step ten

Roast uncovered at 425°F for about 2 to 2.5 hours, until the internal temperature reaches 165°F–175°F.

Step eleven

After 1 hour, add the remaining 1/2 cup of white wine and baste the chicken with the pan juices.

Step twelve

Continue basting every 15 minutes. If the skin browns too quickly, tent loosely with foil.

Step thirteen

Let the chicken rest for 10–15 minutes before carving.

Step fourteen

Serve over the roasted vegetables with a spoonful of the pan sauce.

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