One Pot Tomato and Herb Roasted Chicken
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Recipe Intro From saras_eats_and_sweets
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.
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Recipe Card
ingredients
For the Chicken and Vegetables:
- 1 whole (about 6 pounds) chicken, giblets removed
- 1/4 cup kosher salt (for dry brine)
- 1 (28 ounce) can Red Gold Whole Peeled Tomatoes
- 7 large carrots, halved
- 5 medium yellow or russet potatoes, quartered
- 2 large onions, quartered
- 2 lemons
- 2 heads garlic, tops sliced off
- 1 package fresh rosemary
- 1 package fresh thyme
- 1 1/2 cups dry white wine, divided
- 3 tablespoons olive oil
ingredients
For the Tomato & Herb Compound Butter:
- 4 tablespoons unsalted butter, softened
- 1 (15 ounce) can Red Gold Crushed Tomatoes
- 1 1/2 tablespoons chopped rosemary
- 1 1/2 tablespoons chopped thyme
Method
Dry Brine the Chicken (Night Before):
Step 1
Pat the chicken completely dry. Place it on a wire rack set over a baking sheet or roasting dish.
Step 2
Rub kosher salt all over the chicken, including under the wings and legs.
Step 3
Refrigerate uncovered overnight for crispier skin and deeper flavor.
Make the Compound Butter (Night Before):
Step 1
In a small saucepan, simmer Red Gold Crushed Tomatoes over medium-low heat until reduced, about 15 minutes. Let cool.
Step 2
In a food processor, blend the reduced tomatoes with butter, rosemary, and thyme until smooth.
Step 3
Transfer to a container and refrigerate overnight.
Roast the Chicken (Day Of):
Step 1
Remove the chicken from the fridge 1 hour before roasting to come to room temperature.
Step 2
Preheat the oven to 425°F.
Assemble the Roasting Pan:
Step 1
In a large Dutch oven (8 quart recommended), combine Red Gold Whole Peeled Tomatoes, halved carrots, quartered potatoes, garlic, and onions.
Step 2
Add the juice of 1 lemon, 1 cup dry white wine, and olive oil. Toss everything to coat evenly.
Stuff and Season the Chicken:
Step 1
Fill the chicken cavity with remaining lemon (halved), extra onion and carrot pieces, and a few sprigs of rosemary and thyme.
Step 2
Place the chicken on top of the vegetable mixture in the Dutch oven.
Step 3
Generously coat the chicken with the tomato and herb compound butter.
Roast and Baste:
Step 1
Roast uncovered at 425°F for about 2 to 2.5 hours, until the internal temperature reaches 165°F–175°F.
Step 2
After 1 hour, add the remaining 1/2 cup of white wine and baste the chicken with the pan juices.
Step 3
Continue basting every 15 minutes. If the skin browns too quickly, tent loosely with foil.
Rest and Serve:
Step 1
Let the chicken rest for 10–15 minutes before carving.
Step 2
Serve over the roasted vegetables with a spoonful of the pan sauce.