Recipe by Chef John
"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."
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1 (4.5 pound)
salt and ground black pepper to taste
olive oil, or as needed - divided
3 thick slices
day-old sourdough French bread
peeled and grated shallot
lemon juice, or to taste
chive blossoms for garnish, chopped
Excellent and easily the richest roasted chicken dish I have ever had. What makes this dish is the bread that sits under the roasting chicken. I could eat that alone, but I think I would die from acute gout :) I had no fresh thyme, so I subbed a tablespoon of dry thyme. I could not find Aleppo peppers at my market so I just skipped that entirely. Other than that, made this to a "T" and it was a hit. I put cut up red potatoes around the bird at the start and brushed them with the excess olive oil. Served it along with a wonderful Chardonnay and stuffed eggplant..... YUM!!!!! Thanks for making us feel like millionaires for a night Chef John!
I was really disappointed. The bread wasn't good, the chicken was only OK. I had been looking forward to trying this recipe for a long time. :(
I'm glad Mauigirl posted that she could not find nor did she use the Aleppo pepper. A substitute could have been used but was not. It is good to know that a simple teaspoon of the pepper did not make or break this terrific looking and sounding chicken. I do not know what an Aleppo pepper is or where to find it. I too will be leaving it out. I am sure dried Thyme was not an issue either. Sometimes we just have to go with what we know and have on hand. Thank you Mauigirl for your post.
OMGosh, this is truly the best roasted chicken I have ever had! I too left out the Aleppo pepper and used dried thyme.
Aleppo pepper dark red pepper similar to paprika!
•Deliciously deep, aromatic flavor with versatile use.
•Delicious on grilled meat-- chicken, steak, and chops.
•Perfect in chilli, meat loaf, and sauces!
I have not tried this recipe but plan on doing so and plan on cooking it exactly as directed; then I will rate it. How Mauigirl can you rate something that you did not even cook per the ingredients and instructions.........sheeeeeeesh, people please don't rate something you haven't even tried and substituted ingredients.
i found the bread got wayyyy tooo black, I watched the video and Chef John said it would be dark coloured but my bread was much more charred and I had to trim of the burnt part.I am trying to think of what a person could do to prevent it getting this black. I did use thinker pieces of bread which at least allowed me to trim. I mixed 1 t. of sweet paprika (or smoked paprika) with 1/4 t. of cayenne in place of the Aleppo pepper. I also needed to roast it an additional 15 mins. It was good but not quite the "great I expected." By the way, luv Chef John and his humour.
Just curious. Why the bread at the bottom? Any reason behind it?? Because as you say in your video, it got burned. But all the cream that got soaked in it, made it amazing. Why not just toast it and add it in the final 20 mins when the cream is added. Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Million Dollar Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 687
** Calories from Fat: 431
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