1. Prepare the Chicken
Preheat your oven at 190 celsius. 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. let it marinate for 20 minutes in the fridge

2. Prepare Hay
Mix the hay with the orange and lemon zest, star anise and coriander seeds in the COMBEKK Dutch Oven. Let the chicken come up to room temperature and place it on the hay in your Dutch Oven

3. Roasting
Cover the Dutch Oven with the lid and put it in your oven. Roast for 45 minutes, then take the lid of and roast for anouther 15 to 20 minuets to brown the chicken. Roast until the juice run clear at the thigh when pierced. Let it rest for approximately 10 minutes before serving