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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels and place it on a roasting pan.

Step 3

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.

Step 4

Stuff the cavity of the chicken with minced garlic, lemon slices, and thyme sprigs. Tie the legs together with kitchen twine if desired.

Step 5

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.

Step 6

While the chicken is roasting, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.

Step 7

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.

Step 8

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.

Step 9

Remove the sauce from heat and stir in the unsalted butter until melted and the sauce is glossy.

Step 10

Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.

Step 11

Serve the roasted chicken with the blueberry peppercorn sauce generously spooned over the top.

Nutrition Facts

Serving size	(2443.4g)

Amount per serving	% Daily Value*
Calories	1301.9

Total Fat 82.3g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 191.7mg	0%
Sodium 4940.0mg	0%
Total Carbohydrate 116.2g	0%
Dietary Fiber 14.6g	0%
Total Sugars 81.2g
Protein 42.7g	0%

Vitamin D 0IU	0%
Calcium 166.2mg	0%
Iron 6.5mg	0%
Potassium 1029.0mg	0%

*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.

Source of Calories

Fat: 53.8%

Protein: 12.4%

Carbs: 33.8%