MILLION DOLLAR CHICKEN
This chicken is roasted on thick slices of sourdough bread and slathered with a creme fraiche glaze. It looks like a million dollars. When you combine the chicken with that sticky, drippings-soaked bread, you're talking about at least a million-dollar taste.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity and drop squeezed peels inside. Stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity.
- Drizzle 1 tablespoon olive oil into a heavy roasting pan. Place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. Drizzle 1 more tablespoon olive oil on top of bread slices. Place chicken on top of bread slices and tie legs together with kitchen twine. Brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt.
- Bake chicken in the preheated oven for 1 hour.
- Mix creme fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed.
- Lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). Place chicken back onto the bread slices. Generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down onto bread slices.
- Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more creme fraiche sauce generously onto the chicken. More is more. Bake 10 more minutes. Remove chicken from oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (75 degrees C).
- Pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. Turn off heat.
- Transfer chicken to a cutting board and cut bread pieces in half crosswise. Cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. Drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.
Nutrition Facts : Calories 687.3 calories, Carbohydrate 15.5 g, Cholesterol 199.8 mg, Fat 47.9 g, Fiber 2.2 g, Protein 49.9 g, SaturatedFat 17.7 g, Sodium 269.3 mg, Sugar 2.1 g
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Parwaz Khan
[email protected]I love this recipe! It's so easy to make and always turns out great. The chicken is always moist and flavorful, and the sauce is creamy and cheesy. I highly recommend it!
Akhtar bhatti
[email protected]This was a great recipe! The chicken was very moist and the sauce was delicious. I will definitely be making this again.
peer Muhammad
[email protected]This recipe is a keeper! The chicken was tender and juicy, and the sauce was creamy and cheesy. I served it over rice and it was a hit with my family.
Mohammed abbas
[email protected]I tried this recipe last week and it was amazing! The chicken was cooked to perfection and the sauce was creamy and flavorful. I will definitely be making this again.
Md Shojib Islam
[email protected]This is one of my favorite recipes! It's so easy to make and always turns out perfectly. The chicken is always moist and flavorful, and the sauce is creamy and cheesy. I love serving it over rice or pasta.
Hosen Raja
[email protected]I made this dish last night and it was a huge success! My husband and kids loved it. The chicken was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.
Malik saab Malik saab
[email protected]This recipe was absolutely delicious! The chicken was moist and flavorful, and the sauce was creamy and cheesy. I served it over rice, and it was a hit with my family. I would definitely make this again!