Make a mixture of the rosemary, thyme and mustard. Add 1 tbsp of butter and season with salt and pepper. Rub it all over the chicken well before putting it into the Dutch Oven.
Mix the hay with the zest, star anise and coriander seeds in the COMBEKK Dutch Oven then place the browned chicken on top. Cover and roast until the juice run clear at the thigh when pierced for about 1,5 hours. Let it rest for approximately 10 minutes before serving