1 lb Campari® tomatoes
1 cup finely chopped white onion
¼ cup butter, softened
1 whole 4-5 lb chicken
¼ tsp kosher salt
½ tsp freshly ground black pepper
1 lb Campari® tomatoes
1 cup finely chopped white onion
¼ cup butter, softened
1 whole 4-5 lb chicken
¼ tsp kosher salt
½ tsp freshly ground black pepper
8 Campari® tomatoes, to roast Campari® tomatoes, to roast
Servings: 5
1Preheat oven to 425°F.
2Place 1 lb of tomatoes on a parchment lined baking sheet and roast in the oven for approximately 15 minutes or until softened and bursting.
3Remove from oven and allow the tomatoes to cool completely.
4In a medium bowl, crush tomatoes with your hands.
5Strain and reserve liquid for basting.
6Reduce oven temperature to 375°F.
7Combine onions and butter with the crushed tomatoes.
8Season with salt and pepper to taste, then stuff the mixture under the skin of the chicken.
9Add the remaining mixture to the cavity of the chicken rubbing all over the inside of the chicken.
10Season chicken skin with salt and pepper.
11Place in large shallow roasting pan and bake for 10-15 minutes.
12Lower the temperature to 350°F and continue to cook for 1 hour.
13Baste with reserved tomato liquid as required.
14With 10 minutes of cooking time remaining, add whole tomatoes to the tray, surrounding the chicken.
15Once cooked, allow chicken to rest 20 minutes before serving.
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