Instructions
- Preheat oven to 425°F (220°C). Place a cast iron skillet in the oven while preheating.
- In a small bowl, combine Duck Fat, Sherry Vinegar, Smoked Paprika, Fleur de Sel, and White Pepper.
- Rub the chicken all over with the Duck Fat mixture.
- Place the Potatoes in a bowl and cover with warm water. Add Saffron Threads and let steep for 10 minutes.
- Carefully remove the hot cast iron skillet from the oven.
- Place the saffron-infused Potatoes around the edge of the skillet.
- Place the chicken in the center of the skillet.
- Roast for 30 minutes. Add the Asparagus to the skillet.
- Continue roasting for another 20-30 minutes, or until the chicken is cooked through and the vegetables are tender. Internal temperature of the chicken should reach 165°F (74°C).
- Let rest for 15 minutes before carving and serving. Garnish with Fresh Parsley.
