Wash and pat the chicken dry with paper towels. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Insert a sprig of rosemary, thyme, and sage into the cavity. Use butcher's twine to tie the legs together. Set aside.
Place the potatoes, carrots, onions, water, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and two sprigs each of the sage, rosemary, and thyme into the Dutch oven. Stir to combine and distribute so that there is an even layer of veggies.
Place the chicken on top of the veggies. Cover with a lid and roast for 20 minutes.
In the meantime, whisk together the mayonnaise, cider vinegar, Worcestershire sauce, dried red chili flakes, and the remaining salt and pepper. Set aside.
After 20 minutes, remove from the oven and baste the chicken with half of the mayonnaise mixture. Keep the lid off. Return to oven for another 20 minutes.
Once again, remove from oven and baste with the remaining mayonnaise mixture. Return to oven for another 20 minutes.
Check that the temperature of the chicken is 165 degrees F. If not, return to oven for a few more minutes until done. If the chicken is browning too much, loosely tent with aluminum foil.
Once done, remove from oven and let rest for five minutes. Lift out the chicken and carve. Use a slotted spoon to retrieve the vegetables. Serve immediately.