How to make it !

Step 1: In a small bowl, combine cumin, mustard, cayenne, 1 tablespoon salt, and several grounds of black pepper.

Step 2: Pat chicken dry. Rub spice mixture all over chicken. Let sit at room temperature 1 hour.

Step 3: Preheat oven to 400°. In a large bowl, toss potatoes, leeks, and oil; season with salt and black pepper. Transfer about half of potatoes and leeks to a large Dutch oven or heat proof pot. Arrange chicken on top.

Step 4: In a medium bowl, whisk butter, tomato paste, thyme, and remaining 1 teaspoon salt until smooth. Reserve 1/4 cup tomato butter for serving. Brush chicken all over with remaining tomato butter. Fill in gaps on sides with remaining potatoes and leeks.

Step 5: Cover pot and roast chicken and vegetables 45 minutes. Uncover and continue to roast until an instant-read thermometer inserted into thickest part of chicken registers 165°, 35 to 45 minutes more. Let rest 15 minutes before cutting. 

Step 6: Brush chicken with reserved tomato butter and serve with vegetables alongside.

Step 7: Make Ahead: Tomato butter can be made 3 days ahead. Store in an airtight container and refrigerate.

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