Approximately 75 min (45 min covered, 30 min uncovered)
1 whole chicken (4-5 lbs.)
1 tablespoon sea salt
1 tablespoon garlic powder or 2 fresh cloves, chopped
1 teaspoon pepper
6 pieces of bacon, diced
1 onion, sliced
2 bunches radishes, trimmed, scrubbed, cut in half
1 head of kale, torn into pieces.
Preheat the oven to 375°F. Arrange a rack in the lower third of the oven, remove the racks above it.
Pat the chicken dry with paper towels. Season inside and out with the salt, pepper, and garlic powder. Truss the legs with kitchen twine, if desired. Tuck the wings of the chicken. Set aside while the oven preheats and you prepare the vegetables.
Place the dutch oven over medium heat, and cook the bacon until browned. Once cooked, remove the bacon from the pan. Keep the bacon fat in the pan to cook the vegetables.
Place the onions, radishes, and kale into the dutch oven. Place the chicken on top of the vegetables. Return the reserved bacon to the pan.
Roast the chicken for 45 minutes, covered. Then, for the last 30 minutes of roasting, remove the lid. Cook until the skin is golden and crisp, and the chicken registers 165º degrees on a thermometer.
Let rest for 10 minutes before serving. Transfer the chicken to a cutting board and carve. Serve with vegetables.