Ingredients:

For the Roast Chicken:

• 1 whole chicken (about 3½ to 4 lbs) or 4 bone-in, skin-on chicken thighs

• 1 tablespoon olive oil or softened butter

• Salt and freshly ground black pepper, to taste

• 1 lemon, halved

• 3–4 cloves garlic, crushed

• Fresh herbs (thyme or rosemary), optional

For the Creamy Garlic & Peppercorn Sauce:

• 1 tablespoon olive oil or butter

• 4 cloves black garlic (or roasted garlic), mashed

• 2 cloves fresh garlic, minced

• 1 teaspoon whole black peppercorns, lightly crushed

• ½ cup chicken broth

• 1 cup heavy cream or half-and-half

• Salt to taste

• 1 teaspoon Dijon mustard (optional)

• Fresh parsley or chives, chopped (for garnish)

Instructions:

Roast the Chicken:

1. Preheat oven to 400°F (200°C).

2. Pat chicken dry. Rub with olive oil or butter and season generously with salt and black pepper.

3. Stuff the cavity with lemon halves, crushed garlic, and herbs if using.

4. Place in a roasting pan or cast iron skillet.

5. Roast for about 45–60 minutes, or until juices run clear and internal temp reaches 165°F (74°C).

6. Let rest for 10 minutes before carving.

Make the Sauce:

1. In a skillet over medium heat, melt butter or heat oil.

2. Add mashed black garlic and minced fresh garlic. Cook for 1 minute, stirring.

3. Add crushed peppercorns and cook another 30 seconds.

4. Pour in chicken broth and simmer for 2–3 minutes.

5. Lower heat and stir in cream. Simmer until slightly thickened (5–7 minutes).

6. Add Dijon mustard if desired, and salt to taste.

7. Remove from heat and garnish with fresh herbs.

To Serve:

• Slice roast chicken and plate with sauce drizzled over the top.

• Serve alongside mashed potatoes, roasted vegetables, or a simple green salad.