Roasted Chicken with black pepper au poivre gravy

The Spice & Tea Exchange
Servings

1 roasted chicken

Golden, crisp-skinned roasted chicken becomes the centerpiece of the table with this simple yet elegant preparation. Seasoned generously with herbs and pepper, the juicy chicken is paired with a velvety black pepper au poivre-style gravy that adds richness, warmth, and just the right amount of bite.
Roasted Chicken

Ingredients

  • 1 ea whole chicken (4 to 5 lbs)
  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter, softened
  • 2 tsp A Salt for All Seasons
  • 1 tsp Sage
  • 1 ea lemon, halved
  • 4 ea garlic cloves, peeled
  • 4 ea fresh rosemary sprigs
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 16 oz chicken stock
  • 4 oz heavy cream
  • 1 tsp Black Peppercorn - Whole, ground
  • ½ tsp A Salt for All Seasons
  • Special Equipment: butcher’s twine, roasting pan or large oven-safe skillet, basting brush

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  • Roasted Chicken (Kit)

Directions

  1. Prepare Chicken. Preheat oven to 425°F. Pat chicken dry with paper towels. Thoroughly rub olive oil and softened butter all over chicken skin. Season evenly with A Salt for All Seasons and Sage.
  2. Stuff chicken cavity with lemon halves, garlic cloves, and rosemary sprigs. Tuck wing tips underneath chicken and tie legs together with butcher’s twine, if desired.
  3. Roast Chicken. Place chicken breast-side up in a roasting pan or oven-safe skillet. Roast 1 hour 15 minutes to 1 hour 30 minutes, basting every 25 minutes with pan juices until skin is deeply golden and the thickest part of the thigh reaches 165°F. Transfer chicken to a cutting board to rest 15 minutes before carving.
  4. Prepare Au Poivre Gravy. Carefully pour pan drippings into a measuring cup and skim excess fat, if desired.
  5. In a medium saucepan over medium heat, melt butter. Add flour; cook 1 minute, whisking constantly. Slowly whisk in chicken stock and reserved pan drippings until smooth. Stir in heavy cream, Black Peppercorn, and A Salt for All Seasons. Simmer 4 to 5 minutes, until slightly thickened.
  6. Finish & Serve. Serve chicken whole or carve and arrange on a platter. Spoon warm gravy over top or serve alongside.
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