Directions

1. Preheat oven to 425 degrees F. 

2. Rinse and dry your chicken, removing any extra parts from the cavity and discarding them. Set aside on a clean board

3. In a large dutch oven, drizzle 2 Tbsp. of olive oil in the bottom of the pan. 

4. Here's where it gets a bit messy...Rub your entire chicken with half of the duck fat, reserving the other half for later basting. Make sure to get in between the wings and the top of chicken really well. (Melt the remaining duck fat in the microwave for a few seconds for quick basting.)

5. Stuff the cavity of your chicken with the aromatic herbs and place the chicken in the dutch oven with the top facing up.

6. Clean your new potatoes and cut in half. Then place them around the chicken in your pan.

7. Peel and cut ends off of your baby onions and toss into your pan with the potatoes.

8. Sprinkle top of chicken with salt and pepper, then place the dutch oven pan into the preheated oven for about 45 minutes.

9. At 45 minutes, remove your chicken from the oven and baste with the remaining melted duck fat. Then place back into the oven for another 45 minutes or until your thermometer reads 160 degrees.

10. Remove from the oven when done and place your roasted chicken on a cutting board. cover with foil and let rest for about 5-10 minutes. This will help the juices reabsorb back into the chicken.

11. While your chicken is resting, remove the vegetables from the pan and set aside for serving. 

12. Then place your pan over back over medium heat and add 5 Tbsp. of butter to the pan. Heat until the jus until it begins to thicken slightly, then remove from heat.

13. Carve your chicken and place on a large serving plate with the roasted vegetables and the jus layered over the chicken.

14. Salt and pepper your serving dish.

15. Serve with a side salad of micro greens and sliced radishes and a drizzle of quality olive oil and balsamic vinegar.