Preheat oven to 375°F.

Spatchcock the chicken by placing it breast-side down on a large cutting board. Using sharp kitchen shears, cut along both sides of the backbone and completely remove it.

Flip the chicken over so it is breast-side up. Using the heel of your hand, firmly press down on the center of the breast until the breastbone cracks and the chicken lies flat. Tuck the wing tips underneath the chicken to help prevent them from burning.

Place the chicken breast-side up in a large baking dish. Drizzle with olive oil and rub it over the entire surface of the chicken. Generously season with AM Salt.

Bake uncovered at 375°F for 20 minutes.

While the chicken is baking, make the au poivre cream sauce. In a large bowl, combine the heavy cream, freshly cracked black pepper, diced shallot, minced garlic, rosemary, thyme and Better Than Bouillon Chicken Base. Stir until well combined.

Remove the chicken from the oven after 20 minutes. Pour the cream mixture over and around the entire chicken.

Increase the oven temperature to 400°F and return the chicken to the oven.

Bake for an additional 60–90 minutes, depending on the size of the chicken. Every 20 minutes, carefully spoon the cream sauce from the bottom of the baking dish over the chicken to baste it.

Continue roasting until the chicken reaches an internal temperature of 165°F. Check the thickest part of the breast and the innermost portion of the thigh without touching the bone.

Remove the chicken from the oven and baste once more with the creamy au poivre sauce.

Let the chicken rest for 10 minutes before carving. Serve warm with plenty of the creamy pepper sauce spooned over the top.