Whole Roasted Chicken with Tomato-Basil Butter
Ingredients
4 plum tomatoes (about 12 ounces total), quartered
4 large sprigs of fresh thyme
3 garlic cloves, very coarsely chopped
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh basil
8 tablespoons (1 stick) unsalted butter, at room temperature
One 4 1/2-pound chicken
3 carrots, coarsely chopped
3 celery ribs, coarsely chopped
1 yellow onion, cut into 8 wedges
1 head garlic, halved horizontally
Kosher salt and freshly ground black pepper
1/2 cup reduced-sodium chicken broth
1/4 cup coarsely chopped fresh basil
125g unsalted butter, at room temperature
One 2.25kg chicken
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
1 brown onion, cut into 8 wedges
1 head garlic, halved horizontally
Sea salt and freshly ground black pepper
1/2 cup reduced-salt chicken stock
Directions
PREP TIME
MINS
COOKING TIME
HRS
MINS
Serves
Make-Ahead:
Make-Ahead:
Preheat the oven to 375°F.
In a large bowl, toss the tomatoes, thyme, and garlic with the oil. Season with salt and pepper. Arrange the tomatoes, with the thyme and garlic, on a large, rimmed baking sheet. Roast for 1 hour, or until the tomatoes are lightly browned. Remove from the oven and cool slightly; discard the thyme stems. Leave the oven on.
On a cutting board or in a food processor, finely chop the tomatoes and garlic. Transfer the tomato jam to a small bowl and mix in the basil.
In a medium bowl, mix the butter and half of the tomato jam to blend. Season to taste with salt and pepper. Reserve the remaining tomato jam to serve with the roast chicken.
Using your fingers, starting at the neck end of the chicken, carefully make a pocket between the flesh and skin of the chicken breasts and top of the legs. Gently slide enough of the tomato butter under the skin to coat the breasts and legs evenly. Spread some tomato butter inside the cavity of the chicken, then stuff the cavity with some of thecarrots, celery, and onion and half of the garlic. Using kitchen twine, tie the legs of the chicken together. Tuck the wing tips behind the shoulders.
Place the remaining chopped vegetables in a medium roasting pan. Spread the remaining tomato butter all over the chicken; set the chicken on the vegetables. Season the chicken with salt and pepper. Roast the chicken for about 1 hour and 20 minutes, or until an instant-read thermometer inserted into a thigh reads 160°F. Transfer the chicken to a carving board to rest for about 15 minutes.
Meanwhile, discard the vegetables in the pan. Pour the pan juices into a measuring cup and spoon off the fat. Heat the pan over medium heat and add the broth and pan juices. Bring to a boil, scraping up the browned bits with a wooden spoon. Season with salt and pepper. Pour into a gravy boat
Carve the chicken and serve with the pan juices and tomato jam passed on the side.
Preheat the oven to 190°C.
In a large bowl, toss the tomatoes, thyme, and garlic with the oil. Season with salt and pepper. Arrange the tomatoes, with the thyme and garlic, on a large, rimmed baking tray. Roast for 1 hour, or until the tomatoes are lightly browned. Remove from the oven and cool slightly; discard the thyme stems. Leave the oven on.
On a cutting board or in a food processor, finely chop the tomatoes and garlic. Transfer the tomato jam to a small bowl and mix in the basil.
In a medium bowl, mix the butter and half of the tomato jam to blend. Season to taste with salt and pepper. Reserve the remaining tomato jam to serve with the roast chicken.
Using your fingers, starting at the neck end of the chicken, carefully make a pocket between the flesh and skin of the chicken breasts and top of the legs. Gently slide enough of the tomato butter under the skin to coat the breasts and legs evenly. Spread some tomato butter inside the cavity of the chicken, then stuff the cavity with some of thecarrots, celery, and onion and half of the garlic. Using kitchen twine, tie the legs of the chicken together. Tuck the wing tips behind the shoulders.
Place the remaining chopped vegetables in a medium roasting pan. Spread the remaining tomato butter all over the chicken; set the chicken on the vegetables. Season the chicken with salt and pepper. Roast the chicken for about 1 hour and 20 minutes, or until an instant-read thermometer inserted into a thigh reads 70°C. Transfer the chicken to a carving board to rest for about 15 minutes.
Meanwhile, discard the vegetables in the pan. Pour the pan juices into a measuring cup and spoon off the fat. Heat the pan over medium heat and add the stock and pan juices. Bring to a boil, scraping up the browned bits with a wooden spoon. Season with salt and pepper. Pour into a gravy boat or jug.
Carve the chicken and serve with the pan juices and tomato jam passed on the side.
