Place 1 lb of tomatoes on a parchment lined baking sheet and roast for approximately 15 minutes or until softened and bursting. Remove from oven and allow the tomatoes to cool completely. Once cooled, crush tomatoes with your hands and place in a medium bowl. Strain and reserve liquid for basting.
Reduce oven temperature to 375°F.
Add onions and butter to the crushed tomatoes and combine. Season with salt and pepper to taste then stuff the paste under the skin of the chicken, add the remaining mixture to the cavity of the chicken rubbing all over the insides of the carcass. Season chicken skin with salt and pepper and place in large shallow roasting pan.
Bake for 10-15 minutes then lower the temperature to 350°F and continue to cook for another hour. Baste with reserved tomato juice as required. With last 10 minutes of cooking time remaining, add whole tomatoes to the tray, surrounding the chicken. Once cooked, allow to rest 20 minutes before serving.
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