Crushed Peppercorn Roasted Chicken
Serves 4-6


1 large onion, sliced
2 large carrots, coarsely chopped
2 celery stalks, cut in half
1 TBS olive oil
4 tsp s.a.l.t. sisters Pacific Ocean Flake Sea Salt
1 (3 lb) whole chicken, rinsed
1 whole head garlic, sliced in half
2 lemons, quartered
¼ cup butter, melted
2-3 TBS s.a.l.t. sisters Whole Black Peppercorns, crushed*


Preheat oven to 400°. Place onion, carrots and celery in a roasting pan. Season with the olive oil and 1 tsp sea salt, tossing to coat and arrange in even layer on bottom of pan. Generously season the inside of the chicken cavity with sea salt and crushed peppercorns. Stuff the cavity with halved garlic and lemon quarters. Place chicken on the bed of vegetables and drizzle with melted butter, putting some under the skin of the breast. Rub the remaining sea salt and crushed peppercorns over the entire chicken and under skin. Roast in the oven for about 50-60 minutes or until the internal temperature reaches 165° and the juices run clear. Let rest for 15 minutes before serving.


*methods to crush whole peppercorns: place peppercorns in a sturdy plastic freezer bag and beat with a rolling pin, crush between two heavy skillets or use the coarsest setting on a pepper mill.