Ingredients

 1 3 - 4 lb chicken, brought to room temp

 2 Tbsp Traditional Duck Phat at room temp

 Sea salt and fresh cracked pepper

 Fresh herbs such as thyme, rosemary, bay leaf

Preparation

1. Preheat oven to 425˚ F.

2. Bring chicken to room temp for 30 – 45 minutes.

3. Season chicken on the inside with salt, pepper and any herbs you prefer.

4. Truss chicken with butchers twine (instructions).

5. Rub chicken with Traditional Duck Phat and season liberally with salt and a little cracked pepper.

6. Place chicken in a snug fitting skillet or cast-iron pan (you can also use a roasting pan and add your favorite vegetables).

7. Bake for 1 hour or until the thickest part of the thigh registers 165˚.

8. Let chicken rest for 10 minutes before carving.