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Million Dollar Roasted Chicken

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A showstopping whole roasted chicken perched atop thick slices of sourdough bread that soak up the savory drippings, then finished with a luxurious crème fraîche glaze for a golden, tangy, caramelized finish.

Ingredients

  • 1 whole chicken (about 4–5 lb / ~1.8–2.2 kg)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4–5 garlic cloves, lightly smashed
  • 1 lemon, halved (plus optional zest or slices for glaze)
  • 1 bay leaf
  • 4–5 fresh thyme sprigs
  • 2–3 tablespoons olive oil
  • Thick slices of day-old sourdough bread (or similar crusty bread)
  • 1/2 cup crème fraîche
  • 1 shallot, finely grated
  • 1/2 teaspoon Aleppo pepper (or smoked paprika/mild chili flakes)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Pat the chicken dry. Season generously inside and out with salt and pepper. Stuff the cavity with garlic, lemon halves, thyme, and bay leaf. For best flavor, refrigerate overnight to dry brine.
  2. Remove the chicken from the fridge 30–45 minutes before roasting to bring it to room temperature.
  3. Preheat oven to 425–450 °F (220–230 °C). Lightly oil a roasting pan or ovenproof skillet. Arrange thick slices of sourdough bread in the pan and drizzle with olive oil.
  4. Place the chicken on top of the bread. Brush or drizzle the chicken with olive oil. Roast for 40–50 minutes, depending on size, until skin begins to brown and internal thigh temp reaches about 160–165 °F (71–74 °C).
  5. While roasting, prepare the glaze: mix crème fraîche, grated shallot, Aleppo pepper, lemon juice, and zest into a smooth sauce.
  6. Brush the glaze over the chicken when nearly done. Return to oven and roast until the glaze caramelizes (internal temp should hit 165–170 °F / 74–77 °C). Repeat glaze if desired for deeper color.
  7. Remove chicken from oven and let rest for 10 minutes. Slice and serve over the bread, spooning pan drippings or extra glaze on top. Garnish with lemon wedges if desired.

Notes

  • Dry brining the chicken overnight enhances flavor and helps crisp the skin.
  • Day-old bread holds up better and soaks up more juices without disintegrating.
  • For extra crispy skin, finish the chicken under a broiler for 1–2 minutes after glazing.
  • Sour cream or Greek yogurt can substitute crème fraîche, but will change the tanginess and texture.
  • Tent exposed bread with foil during roasting if it starts to darken too much.

Nutrition

Find it online: https://thefamilycooking.com/million-dollar-roasted-chicken/