Tomato-Butter Roast Chicken

Ingredients:

• 1 whole chicken (about 4–5 lbs / 1.8–2.3 kg)

• Salt & black pepper, to taste

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter, softened

• 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)

• 3 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme (or 1 tablespoon fresh)

• 1 teaspoon dried oregano

• 1 lemon, halved

• Fresh herbs for garnish (parsley, thyme, or rosemary)

Instructions:

1. Preheat Oven

   • Preheat oven to 425°F (220°C).

2. Prepare Chicken

   • Pat the chicken dry with paper towels.

   • Season generously with salt and black pepper inside and out.

   • Rub olive oil over the skin.

3. Make Tomato-Butter Mixture

   • In a small bowl, mix softened butter, garlic, smoked paprika, thyme, oregano, and a pinch of salt.

   • Stir in the cherry tomatoes lightly.

4. Stuff & Spread

   • Stuff the chicken cavity with lemon halves and a few herbs.

   • Gently lift the skin over the breasts and thighs and spread some tomato-butter mixture underneath.

   • Spread remaining mixture over the outside of the chicken.

5. Roast

   • Place chicken on a roasting rack in a roasting pan.

   • Roast 1 hour 15 minutes to 1 hour 30 minutes (depending on size), basting once or twice with pan juices.

   • Chicken is done when the internal temp reaches 165°F (74°C) in the thickest part of the thigh.

6. Rest & Serve

   • Let rest 10–15 minutes before carving.

   • Spoon pan juices and roasted tomatoes over the chicken.

   • Garnish with fresh herbs and serve with roasted vegetables, mashed potatoes, or crusty bread.