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Preheat oven to 400 degrees F
Rinse chickens inside and out and pat completely dry with paper towels.
Remove backbone with kitchen sears and give chickens a slight press to flatten a little.
Place into a roasting pan, and season the inside with half of the kosher salt.
Flip chickens over and drizzle entire skin with olive oil. Season with remaining salt.
Roast in the oven for 15 minutes while you make the sauce.
In a measuring cup or bowl, add in sliced shallots, minced garlic, peppercorns, chopped rosemary, Dijon mustard, heavy cream, and a large pinch of salt and whisk together.
Remove chicken from oven and pour over sauce.
Place back into the oven and cook another 20 minutes.
Repeat this process once again; baste chicken then place back into oven for 20 minutes. Remoce, and baste again.
Place chicken back into oven for the last 10 minutes. Remove and take temperature. Chicken should read 160 degrees F internally when inserted into the breast meat.
Let sit for 10 minutes before cutting.
Serve with mashed potatoes and green beans or as is. Enjoy!