Prepare the chicken by cleaning and rinsing it well under cold water. Pat it dry inside and out with paper towels. Preheat the oven to 250°C or 480°F.
Using a pestle and mortar, grind the peppercorns to a coarse powder. Mix the pepper with the salt.
Fill the cavity of the chicken with stuffing or lemon wedges, if using any.
Lightly drizzle olive oil all over the chicken.
Rub the salt and black pepper mixture all over the chicken.
Place into an oven-proof frying pan or a roasting baking dish that fits the chicken and potatoes.
Place in the oven and roast for 20 minutes.
If you’re adding potatoes or carrots, do so now and then let the chicken roast for 1 hour or until the juices run clear when you pierce through one of the leg joints.
At this time the chicken should be golden and the potatoes and/or carrots are tender and crispy on the edges.
Allow the chicken to rest for 10 minutes. Then carve and serve with the vegetables.
