French Flared Roasted Chicken: I started here the same way I start most of my recipes - I diced shallots and cooked it over medium to high heat in olive oil or sometimes, I use coconut oil until they became translucent. Then, I took cipollini onions (peeled them) and threw them in the mix, but did not stir to much, so that they would stay whole. After, I took chopped small potatoes halves (I bought a mixture of red, yellow, and purple) and stirred them into the onions and shallots. I added fresh herbs like thyme, rosemary, and dried sage. I also love adding herbs des Provence to chicken - but be careful not to add too much because the flavor can really take over. Once I could smell the fragrant herbs and onions, I added the chicken and seared them on all sides for less then 2 minutes. Once the chicken had been seared and the juices were flowing - I laid them right side up on the mixture - then took the entire cast iron pot and put it straight into the oven with its lid on at 350. I cooked the chicken through (depends on the weight) and took the lid off of the pot for the last 5-7 minutes to make them bronze and crispy on the outside. Healthy, delicious, and clean!