Preheat the oven to 180 C / Gas 4. Season chicken inside and out with salt and pepper. Place chicken into a roasting tin with vermouth, shallots and garlic.
Cover the roasting tin, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per 450g.
Sieve juices from the roasting tin into a saucepan. Cook over medium-high heat until reduced to about 125ml. Stir in heated cream and cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but do not boil. Carve chicken, and serve with sauce.
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