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- Step 1In a small bowl, mix cumin, mustard, cayenne, 1 tablespoon salt, and several other grounds of black pepper.
- Step 2Pat rooster dry. Rub spice combination throughout rooster. Let sit at room temperature 1 hour.
- Step 3Preheat oven to 400°. In a big bowl, toss potatoes, leeks, and oil; season with salt and black pepper. Switch about half of potatoes and leeks to a big Dutch oven or heatproof pot. Organize rooster on high.
- Step 4In a medium bowl, whisk butter, tomato paste, thyme, and remaining 1 teaspoon salt till easy. Reserve 1/4 cup tomato butter for serving. Brush rooster throughout with remaining tomato butter. Fill in gaps on sides with remaining potatoes and leeks.
- Step 5Cowl pot and roast rooster and greens 45 minutes. Uncover and proceed to roast till an instant-read thermometer inserted into thickest a part of rooster registers 165°, 35 to 45 minutes extra. Let relaxation quarter-hour earlier than chopping.
- Step 6Brush rooster with reserved tomato butter and serve with greens alongside.
- Step 7Make Forward: Tomato butter will be made 3 days forward. Retailer in an hermetic container and refrigerate.