Pat the Chicken very dry with paper towels. Rub with Duck Fat, Fleur de Sel, and White Pepper.
In a small bowl, combine all Sauce ingredients. Mix well.
Loosen the skin of the chicken breast and rub half of the Sauce mixture under the skin. Rub the remaining Sauce all over the outside of the chicken.
Toss the Parsnips, Beets, and Sweet Potatoes with 1 tbsp Duck Fat, Salt, and Pepper.
Place the vegetables in a roasting pan. Place the chicken on top of the vegetables.
Roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the vegetables are tender. Baste the chicken with pan juices every 20 minutes.
Let the chicken rest for 15 minutes before carving and serving.
