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Preheat oven to 375°F.
Pat your spatchcocked chicken dry, drizzle with olive oil, and generously season both sides with kosher salt.
Roast for about 15 minutes, until it starts getting a little golden.
Meanwhile, combine the crushed peppercorns, shallots, garlic, rosemary, and heavy cream.
Pour the cream mixture over and around the chicken, then add a good splash of dry sherry cooking wine.
Increase the oven to 400°F and roast for about 25 more minutes, basting the chicken with that glorious sauce a couple of times while it cooks.
Cook until the thickest part of the chicken reaches 165°F.
Let it rest for about 10 minutes, then spoon ALLLLL that creamy peppercorn sauce over the chicken before serving.