Million Dollar Chicken Recipe - Allrecipes.com
Million Dollar Chicken Recipe
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Million Dollar Chicken
Chicken is roasted on bread and painted with a simple crème fraîche glaze. See more
  • READY IN ABOUT 2 hrs

Million Dollar Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 whole roasted chicken Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
  4. Bake chicken in the preheated oven for 1 hour.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. 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.
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Footnotes

  • Cook's Notes:
  • Use a Microplane® to grate the shallot.
  • The original recipe from the Standard Grill in New York City calls for finishing with Maldon® sea salt. I didn't, but that's always a nice option.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2013

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!

 
Most Helpful Critical Review
Jan 06, 2014

Was fairly good, but made one hell've mess of the over. Would not make it again be cause of the cleanup time for the over. I mean a MAJOR mess.

 
Nov 25, 2013

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.

 
Dec 03, 2013

OMGosh, this is truly the best roasted chicken I have ever had! I too left out the Aleppo pepper and used dried thyme.

 
Nov 22, 2013

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!

 
Nov 22, 2013

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.

 
Nov 28, 2013

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.

 
Nov 24, 2013

Smitty - use french or Italian bread, for goodness sake - you won't make it because of a small thing your hubbie doesn't like? He wouldn't even be able to tell because of the yummy juices it absorbs!! I used chicken breasts,some grilled red peppers from a jar, made my own creme fraiche from this site. SO good!!

 

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Nutrition

  • Calories
  • 687 kcal
  • 34%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 200 mg
  • 67%
  • Fat
  • 47.9 g
  • 74%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 49.9 g
  • 100%
  • Sodium
  • 334 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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