1. Prepare the Chicken

Start by preparing your whole chicken. Pat the chicken dry with paper towels to remove any excess moisture. This will help the skin crisp up during roasting.

Next, rub the chicken with olive oil, making sure to cover it evenly. Season the chicken with salt, pepper, paprika, garlic powder, and thyme, making sure to rub the seasoning under the skin and inside the cavity of the chicken for maximum flavor.

Drizzle the chicken with lemon juice and sprinkle the chopped rosemary over the top. The combination of the fresh herbs and lemon juice will add an aromatic touch to the chicken.

2. Preheat the Oven

Preheat your oven to 400°F (200°C). This high temperature will help create a crispy, golden skin on the chicken while ensuring that the meat stays juicy and tender.

3. Roast the Chicken

Place the seasoned chicken on a roasting rack in a roasting pan. The rack will allow air to circulate around the chicken, promoting even cooking and crisping of the skin.

Roast the chicken in the preheated oven for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be golden and crispy, and the juices should run clear when pierced.

Halfway through the roasting, you can baste the chicken with its own juices for extra flavor and moisture. Be sure not to open the oven door too often, as this can affect the cooking time.

4. Prepare the Tomato-Butter Sauce

While the chicken is roasting, prepare the tomato butter sauce. In a medium saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.

Next, add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Add the canned diced tomatoes (or fresh chopped tomatoes) and tomato paste to the saucepan. Stir to combine, then add the dried oregano and sugar. The sugar helps balance the acidity of the tomatoes, creating a well-rounded flavor.

Simmer the sauce over low heat for about 10-15 minutes, stirring occasionally. If the sauce thickens too much, you can add a splash of water to loosen it up.

Once the sauce has simmered and thickened, stir in the heavy cream (or coconut cream for a dairy-free version) to create a smooth, creamy consistency. Season the sauce with salt and pepper to taste, and remove from heat.

5. Finish the Chicken

Once the chicken is fully roasted, remove it from the oven and let it rest for 10 minutes before carving. Resting the chicken allows the juices to redistribute, ensuring that the meat remains moist and tender.

While the chicken is resting, give the tomato butter sauce a quick stir to make sure it’s smooth and well-combined.

6. Serve the Tomato-Butter Roast Chicken

Carve the chicken into pieces, and arrange the chicken on a serving platter. Spoon the tomato butter sauce generously over the top of the chicken, ensuring that each piece gets a good coating of the sauce. Garnish with freshly chopped basil for a fresh and aromatic finish.

Serve the chicken hot with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.