Whole Chicken au Poivre
This easy Whole Chicken au Poivre recipe roasts a spatchcock chicken and baby potatoes in a creamy peppercorn sauce with garlic, shallots, rosemary, thyme, and sherry. It's a cozy, one-pan dinner that's naturally gluten-free!
Servings: 6 servings
Calories: 1018kcal
Equipment
- Large rimmed baking tray
- Large mixing bowl
Ingredients
- 1 Springer Mountain Farms Whole Chicken about 4–5 pounds
- 1½–2 pounds Baby Potatoes
- 3 tablespoons Peppercorns freshly cracked
- 6 cloves Garlic minced
- 2 Shallots minced
- 1½ teaspoons Salt divided
- 5–6 sprigs Fresh Rosemary leaves stripped from the stem
- 5–6 sprigs Fresh Thyme leaves stripped from the stem
- 4 cups Heavy Cream
- 2 tablespoons Sherry Cooking Wine gluten-free
- 2 tablespoons Olive Oil
- 1 teaspoon Paprika
Instructions
- Preheat the oven to 375°F.
- Place the chicken breast-side down on a large cutting board and remove the giblets. Using kitchen shears, cut along the backbone until the chicken is fully open.
- Flip the chicken breast-side up and press firmly on the breastbone until it flattens. Pat dry with paper towels.
- Place the chicken breast-side up on a large rimmed baking tray. Drizzle with the olive oil and rub ¾ teaspoon salt evenly over the chicken.
- Roast for 15 minutes.
- While the chicken roasts, combine the heavy cream, paprika, remaining ¾ teaspoon salt, cracked peppercorns, garlic, rosemary, thyme, shallots, and sherry cooking wine in a large bowl. Let sit at room temperature.
- Remove the chicken from the oven. Arrange the baby potatoes around the chicken and pour the au poivre cream over and around everything.
- Return to the oven and roast for about 45 minutes, basting the chicken with the pan sauce every 15 minutes, until the chicken reaches 165°F in the thickest part and the potatoes are fork-tender.
- Let the chicken rest for 5–10 minutes before carving. Serve with the potatoes and spoon the sauce over the top.
Notes
Storage: Store leftover chicken, potatoes, and sauce in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat in a covered baking dish at 325°F until warmed through, or gently on the stove. Add a splash of cream or broth if the sauce has thickened.
No Alcohol: Swap the sherry cooking wine for chicken broth with a small splash of white wine vinegar or lemon juice.
Peppercorns: Crack them coarsely for the classic au poivre bite. Use a little less if you prefer a milder sauce.
Nutrition
Calories: 1018kcal | Carbohydrates: 32g | Protein: 35g | Fat: 84g | Saturated Fat: 44g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 288mg | Sodium: 736mg | Potassium: 1079mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2772IU | Vitamin C: 32mg | Calcium: 170mg | Iron: 3mg
