Tomato-Butter Roasted Chicken | Alfredo’s Kitchen Finale

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Ingredients

Whole chicken (Excellent Farms fresh chicken recommended)
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Tomato butter — butter whisked with tomato paste and herbs (recipe below)

1 tsp ground cumin

1 tsp ground mustard

¼ tsp salt (plus extra to taste)

Optional herbs: thyme works well

Tomato-Butter (Compound Butter)

In a bowl, whisk together softened butter, tomato paste, thyme, and salt until smooth.

Reserve ~¼ cup of this for serving later.

(This is your flavor base — rich tomato + butter depth.)

Assembly

Prep the chicken: Pat the whole chicken dry.

Season: Rub the spice mix (cumin, mustard, salt) all over and under the skin where possible.

Butter it up: Spread most of the tomato-butter under the skin and on top of the chicken.

Roast:

Roast in a 375–400°F oven (about 20–25 min/lb), until the internal temp hits 165°F in the thickest part of the thigh.

Let the skin brown up without burning; tent with foil if needed.

Finish & Serve

Let the chicken rest ~10 minutes so juices settle.

Drizzle that reserved tomato-butter over the carved chicken before serving — it’s what makes it pop.