Roasted Chicken with Blueberry Peppercorn Sauce
Elevate your weeknight dinner with this show-stopping Roasted Chicken with Blueberry Peppercorn Sauce. A golden, tender whole chicken is infused with the bright flavors of fresh garlic, lemon, and thyme, then roasted to perfection. The star of the dish, however, is the luxurious blueberry peppercorn sauce—a sweet and savory blend of fresh blueberries, rich balsamic vinegar, aromatic honey, and a hint of crushed black peppercorns for a delightful kick. This elegant yet approachable recipe combines the bold flavors of the sauce with the comforting, crisp-skinned chicken, creating a stunning centerpiece for any gathering. Ready in just 90 minutes, it’s ideal for impressing dinner guests or treating your family to something special. Serve it alongside creamy mashed potatoes or crusty bread to mop up every last drop of that luscious sauce!
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Recipe Information
Ingredients
- 3.5 lbs Whole chicken
- 3 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 4 Garlic cloves, minced
- 1 Lemon, sliced
- 6 sprigs Fresh thyme
- 2 cups Blueberries (fresh or frozen)
- 2 tbsp Honey
- 2 tbsp Balsamic vinegar
- 1 tsp Crushed black peppercorns
- 0.5 cup Chicken stock
- 2 tbsp Unsalted butter
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a roasting pan.
Rub 2 tablespoons of olive oil all over the chicken. Sprinkle with 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper.
Stuff the cavity of the chicken with minced garlic, lemon slices, and thyme sprigs. Tie the legs together with kitchen twine if desired.
Place the chicken in the oven and roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Baste the chicken with its juices halfway through cooking.
While the chicken is roasting, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add the blueberries, honey, and balsamic vinegar to the saucepan. Stir and cook for 3-4 minutes until the blueberries soften and release their juices.
Add the crushed black peppercorns, remaining 1/2 teaspoon of salt, and chicken stock to the saucepan. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens slightly.
Remove the sauce from heat and stir in the unsalted butter until melted and the sauce is glossy.
Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the blueberry peppercorn sauce generously spooned over the top.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 4940 mg | 215% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 81.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
