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Million Dollar Chicken
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Succulent lemon and herb stuffed chicken roasted on sourdough with a creamy crème fraîche glaze, inspired by a famous dish from the Standard Grill.
Ingredients:
  • 1 (4.5 pound) whole chicken
  • 1 lemon, halved
  • 1 bunch fresh thyme
  • 3 cloves garlic, peeled
  • 1 bay leaf
  • 3 tablespoons olive oil, or as needed
  • 3 thick slices day-old sourdough French bread
  • 1 cup creme fraiche
  • 1 tablespoon peeled and grated shallot
  • 1 teaspoon Aleppo pepper
  • 2 tablespoons lemon juice, or to taste
  • 1 teaspoon lemon zest
  • 3 chive blossoms for garnish, chopped
Instructions:
  • Heat your oven to a toasty 450 degrees F (230 degrees C).
  • Season the chicken cavity generously with salt and black pepper. Squeeze fresh lemon juice into the cavity, adding the squeezed halves as well. Fill the cavity with fragrant thyme, garlic, and a bay leaf. Set aside for further preparations.
  • Drizzle 1 tablespoon of oil in a heavy roasting pan. Place bread slices in the pan, pressing lightly to coat the bottoms with oil. Drizzle another tablespoon of oil over the bread and place the chicken on top. Tie the chicken legs together with kitchen twine, brush the chicken with the remaining tablespoon of oil, and season the outside of the chicken with salt.
  • Cook in the oven preheated at 350°F for 1 hour.
  • In a small bowl, combine crème fraîche, shallot, and Aleppo pepper. Add lemon juice and zest to the mixture. Refrigerate sauce until ready to use.
  • Using tongs, carefully lift the chicken off the bread slices and flip them over to reveal their beautiful golden brown color. Gently place the chicken back onto the bread slices. Generously brush the outside of the chicken with the luscious crème fraîche sauce, ensuring it cascades down onto the bread slices for added flavor.
  • Bake until the sauce is golden brown, about 10 minutes. Brush another layer of crème fraîche sauce generously onto the chicken. Bake for an additional 10 minutes. Allow the chicken to rest for 10 minutes after removing it from the oven. Use an instant-read meat thermometer to ensure the chicken reaches an internal temperature of at least 165 degrees F (75 degrees C) near the bone in the thickest part of a thigh.
  • Once the chicken is resting, transfer the leftover crème fraîche sauce to a small skillet over medium heat and bring it to a boil. Stir and cook until the shallot is soft and the sauce thickens slightly, for about 1 to 2 minutes. Turn off the heat and set it aside.
  • Move the chicken and bread to a cutting board. Slice the bread in half crosswise and place them on a serving platter. Cut the chicken into 8 serving pieces (drumsticks, thighs, wings, and breasts) and arrange them on top of the bread. Pour the thickened crème fraîche sauce over the chicken and sprinkle with chopped chive blossoms for garnish.

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